南瓜番茄黄色复合汁制作工艺研究

Studies on Manufacturing Process of Pumpkin and Tomato Yellow Juice Blend

为了获得南瓜汁和番茄汁为主要成分的黄色复合果蔬汁制作工艺,以南瓜、番茄、菠萝和苹果为原料,经提汁后进行复合,采用正交实验,确定了4种果蔬汁复合的最优配比,同时对最优配方的复合果蔬汁的稳定性进行了研究。结果表明:由50%南瓜汁、25%番茄汁、5%菠萝汁和3%苹果汁复合时,并且添加蔗糖10%,柠檬酸0.2%,口感最好;当南瓜番茄复合果蔬汁中加入0.02%黄原胶和0.06%果胶,均质后,产品均匀稳定。以南瓜汁和番茄汁为主要原料,配以少量的菠萝汁和苹果汁,按一定配比进行复合,添加一定量的黄原胶和果胶,均质后,可得到口感较好,易为消费者接受的黄色复合果蔬汁。

The aim was to obtain the manufacturing process of pumpkin and tomato yellow juice blend. The preparation process of the mixed juice of pumpkin juice blended with tomato juice, pineapple juice and apple juice was studied. The orthogonal test was used to optimize the mixing ratio of pumpkin, tomato, pineapple and apple juice while the contents of the main vegetable and fruit nutritional substances were analyzed. The stability of the mixed vegetable and fruit juice was also studied. The results showed that when the mixing ratio of pumpkin, tomato, pineapple, and apple juice was 50%：25%：5%：3%（v/v）, sucrose for 10% and citric acid for 0.2%, which could be accepted by consumers easily addition of 0.02 % xanthan gum and 0.06 % pectin in the pumpkin and tomato juice blend, the pumpkin juice blend suspending stability was well. When pumpkin juice blended with tomato juice, pineapple juice and apple juice as a good mixed ratios, xanthan gum and pectin were added, yellow juice blend was observed, which could be easily accepted by consumers.