沙枣、番茄、胡萝卜复合饮料的工艺研究

Preparation of a Mixed beverage using Oleaster,Tomato and Carrot Juice

以沙枣、番茄、胡萝卜为原料,对复合饮料的加工工艺进行了初步研究,主要从以下三方面进行研究:沙枣汁、番茄汁、胡萝卜汁的最佳配比;沙枣、番茄汁、胡萝卜饮料调配;稳定剂的选择。通过正交试验和单因素对此试验确定了生产沙枣复合果汁关键工序的最佳工艺参数,最佳工艺参数为:沙枣汁、番茄汁、胡萝卜汁、按3.5:2:2进行配比。50%蜂蜜添加量为8%,白砂糖为8%,柠檬酸为3%。稳定剂黄原胶添加量为0.1%。该果汁通过一定工艺加工制成天然的饮料,色泽明亮,枣香浓郁,口感细腻,营养丰富,是一种天然的保健饮料。

The compound fruit beverage was prepared using oleaster,tomato and carrot juice as raw materials.The compound fruit juice was seasoned with sugar,honey and citric acid.The best process parameters were determined by orthogonal test and single-factor test：oleaster juice-tomato juice-carrot juice mass ratio of 3.5：2：2,50% honey dosage of 8%,white sugar of 8%,citric acid of 3%,and xanthan gum stabilizer dosage of 0.1%.The prepared fruit juice had bright color,oleaster aroma,exquisite taste,and was rich in various nutriments.