土豆橙汁复合饮料的研制及理化性质研究

Study on Preparation and Physicochemical Property of Potatoes and Oranges Compound Beverage

利用土豆的丰富营养和橙汁的良好酸甜口感,将其合理混合优化,得到一款营养健康美味的土豆橙汁复合果蔬汁饮料。结果表明,当土豆汁与橙汁质量比为2∶3时,添加白砂糖4.0%,VC 0.10%,制得的土豆橙子复合饮料口感酸甜柔和、色泽均匀,呈亮黄色。对复合饮料相关理化指标进行测定,样品可溶性固含物9.0%,pH值4.01,黏度37.5 Pa·S,VC含量22.56 mg/100 mL,蛋白质含量0.543 6%,证明该复合饮料符合复合果蔬浊汁的要求,满足人体的健康营养需求。

Using the nutritious potatoes and delicious oranges juice as raw materials,a healthy and delicious potato and orangecompound fruit and vegetable beverage was prepared by mixing reasonably. The optimal formulation was obtained by orthogonaltest. Results indicated that the optimum conditions were ratio of potatoes,orange juice mass ratio 2∶3,sugar 4.0% and vitaminC 0.10%. The compound beverage has uniform luminous yellow color,pleasant sweetness and sourness. The relatedphysicochemical properties of compound beverage were determined. The soluble solid content 9%,the pH value 4.01,viscosity37.5 Pa·S,the content of VC 22.56 mg/100 mL,protein content 0.543 6%. The results proved that the compound beveragecould satisfy the requirement of compound fruit and vegetable cloudy juice and human＇s health and nutritional needs.