摘要
试验研究了黄瓜、猕猴桃、苹果复合果蔬汁的配方及稳定性。结果表明,复合果蔬汁最佳配方为:白砂糖3.0%,柠檬酸0.6%,果蔬汁配比(黄瓜汁∶猕猴桃汁∶苹果汁)为12∶5∶15(体积比);复合稳定剂的最佳组合为单甘酯0.15%,海藻酸钠0.15%,羧甲基纤维素钠(CMC)0.05%,明胶0.05%。此条件下制备的复合果蔬汁成品口感清爽,酸甜适度、稳定性好。
The formula and stability of compound beverage with cucumber, kiwifruit and apple were studied. The results showed that the optimal ratio of the compound beverage was 3% sugar, 0.6% citric acid and the ratio of cucumber juice,kiwifruit juice to apple juice of 12∶5∶15. The best combination of stabilizer was Glycerin monostearate 0.15%, Sodium alginate0.15%, CMC sodium 0.05% and gelatin 0.05%. The products had good stability and tasted sweet and delicious.
出处
《湖北农业科学》
2015年第2期409-411,共3页
Hubei Agricultural Sciences
基金
国家自然科学基金青年科学基金项目(31302128)
关键词
复合果蔬汁
配方
稳定性
正交试验
compound beverage
formula
stability
orthogonal test
