摘要
目的:研制番茄胡萝卜甜橙复合果蔬汁饮料。方法:以番茄汁、胡萝卜汁、甜橙汁为原料,通过正交实验优选了番茄汁、胡萝卜汁、甜橙汁复合果蔬汁饮料的工艺参数,比较了不同稳定剂对复合果蔬汁饮料的影响。结果:番茄汁加入量为9.5%,胡萝卜汁加入量为18.5%,甜橙汁加入量为27%,糖加入量为9%,柠檬酸加入量为0.3%,稳定剂选用:羧甲基纤维素钠0.1%、海藻酸钠0.05%、黄原胶0.1%。结论:制成复合果蔬汁饮料营养丰富,风味独特。
Objective： This paper studied the process parameters of compound fruit and vegetable juice drinks of tomato,carrot and orange. Methods： By using orthogonal experiment design. the effects of different stabilizers on the compound fruit and vegetable juice drinks were compared. Results： The compositio consists of 9. 5 % tomato juice,18. 5 % carrot juice,27 % orange juice,9 % sugar,0. 3 % citric acid and the mixed stabilizers consists of 0. 1% sodium carboxymetylcellulose,0. 05 % sodium alginate and 0. 1 % xanthan gum. Conclusion： The compound fruit and vegetable juice drinks have a great flavor.
作者
吴昌术
萧晟
WU Chang - shu XIAO Sheng(Institute of Biological Engineering,Wuhu Vocational and Technical College, Wuhu 241000, China)
出处
《安徽科技学院学报》
2017年第3期25-31,共7页
Journal of Anhui Science and Technology University
基金
安徽省教育厅项目(2015zy086)
关键词
番茄汁
胡萝卜汁
甜橙汁
复合果蔬汁
稳定剂
Tomato juice
Carrot juice
Orange juice
The compound fruit and vegetable juice drinks
Stabilizer
