毛酸浆胡萝卜复合果蔬汁饮料的研制

Development of Physalis pubescms L. and carrot juice compound beverage

以毛酸浆、胡萝卜为主要原料,研制一种复合果蔬汁饮料。在单因素试验的基础上,通过正交试验设计,确定毛酸浆胡萝卜复合果蔬汁饮料的最佳配方:毛酸浆汁和胡萝卜汁混合比例为3∶2(V/V),混合汁添加量为20 mL/100 mL,白砂糖8 g/100 mL,蜂蜜3.0 g/100 mL,柠檬酸0.05 g/100 mL。通过试验,确定饮料的最佳稳定剂为羧甲基纤维素钠,添加量为0.03 g/100 mL。此果蔬汁饮料营养全面、风味独特,有较高的推广价值。

Physalis pubescms L. and carrot were used to make compound juice beverage. The optimal formula of the beverage was determined through singe factor experiment and orthogonal experiment. Results showed that the optimal formula was P. pubescms L. juice and carrot juice ratio 3：2 （V/V）, mixed juice addition 20 ml/100 ml, white sugar addition 8 g/100 ml, honey addition 3.0 g/100 ml, and citric acid addition 0.05 g/100 ml. The optimum stabilizer of the beverage was CMC-Na with addition of 0.03 g/100 ml. The fruit and vegetable juice beverage was nutritionally complete with tmique flavor and high promotional value.