铃铛果红枣复合饮料工艺技术研究

Study on the Technology of Compound Beverage of Rose Apple and Red Dates

以铃铛果为主要原料,研究了铃铛果和红枣复合饮料工艺,利用单因素试验和正交试验,对复合饮料的配方与工艺条件进行优化。结果表明:铃铛果汁和红枣汁1∶1情况下添加量为33%,蔗糖用量为9%,柠檬酸用量为0.05%,复合稳定剂的添加量为0.03%,115℃,灭菌5min,产品稳定性良好。

The Rose Apple as the main raw material,process rose apple and red dates compound beverage was studied,using single factor experiment and orthogonal experiment,optimization,the formulation and process conditions of compound beverage results indicate：Bell juice and red dates juice 1∶1 cases adding amount was 33%,cane sugar content is 9%,citric acid dosage 0.05%,compound stabilizer（guar gum∶CMC-Na=1∶1）adding 0.03%,115℃,5min for sterilization,good product stability.