菠萝芒果复合果汁的研制

Processing technology of compound juice of pineapple and mango

以菠萝和芒果为主要原料,对菠萝芒果复合果汁的生产工艺进行了研究。实验表明:菠萝汁和芒果汁比例为7:2,复合果汁含量60%,糖度14%,pH值3.5,以海藻酸钠0.13%、卡拉胶0.13%、黄原胶0.16%为复合稳定剂时,稳定效果最佳,得到一种黄色、质地均匀、具有菠萝和芒果香气、酸甜适口的复合果汁。

The processing technology of a compound juice with pineapple and mango flavors was inves-tigated.The experiments indicated that the optimum processing conditions were 7：2 ratio of pineapple to mango,60% of the mixture of pineapple and mango juices,14% of sugar,3.5 of pH value,respectively.The best stabilizer was the mixture of sodium alginate 0.13%,carrageenan 0.13% and xanthan gum 0.16%.Under optimal conditions,the achieved compound juice had smooth taste,full pineapple and mango flavors.