沙棘、红枣、胡萝卜的复合饮料的研制

Processing Technology of Compound Beverage of Seabuckthorn Red Jujube and Carrot

以沙棘、红枣、胡萝卜为主要原料,加柠檬酸、白砂糖等辅料,经科学加工制成风味独特的混浊饮料。以感官评价为指标,通过正交试验确定了复合饮料的最佳配方。试验结果表明复合饮料的最佳配方为:混合汁40%(沙棘汁、红枣汁、胡萝卜汁的比例为5∶3∶3),柠檬酸0.1%,白砂糖5%;试验还确定出产品最适稳定剂配方为:0.10%果胶+0.10%黄原胶+0.20%CMC-Na,构成的复合稳定剂可以达到较理想的稳定效果。所研制出的沙棘、红枣、胡萝卜复合饮料具有均衡营养与保健功能。

The pure natural seabuckthorn, red jujube and carrots were used as the raw material. Orthogonal experiment design and orthogonal test to study formulations for the production of natural drinks showed that the optimum formulation was 40% of the juice of seabuckthorn, red jujube and carrot （the ratio of seabuckthorn juice, red jujube juice to carrot juice was 5：3：3）, 0.1% of citric acid and 5% of sucrose. The results showed that the compound stabilizer of 0.10% pectin, 0.10% xanthan gum, 0.20% CMC-Na worked well. This composite bevrage had multiple functions to human nutrition and health.