胡萝卜苹果复合饮料生产工艺的研究

Study on the production technology of carrot apple compound beverage

以胡萝卜、苹果为主要原料,添加绵白糖、柠檬酸生产胡萝卜苹果复合饮料,以感官评分为指标,采用单因素试验和正交试验优化复合饮料最佳工艺参数。结果表明:影响饮料感官评分因素大小依次为胡萝卜汁添加量>绵白糖添加量>苹果汁添加量>柠檬酸添加量。当胡萝卜汁添加量25%、苹果汁添加量20%、绵白糖添加量5%、柠檬酸添加量0.07%时,胡萝卜苹果复合饮料感官评分最高为87.82,产品具有胡萝卜苹果特有的风味,色泽适中。

With carrots and apples as raw materials, the carrot apple compound beverage was produced by adding white sugar and citric acid. The optimum parameters were optimized by single factor test and orthogonal test. The results showed that the factors affecting the sensory score of the beverage were followed the sequence： carrot juice addition 〉 white sugar addition 〉 apple juice addition 〉 citric acid addition. When the conditions were carrot juice of 25%, apple juice of 20%, white sugar of 5% and citric acid of 0.07%, the sensory score of carrot apple compound beverage was highest, which was 87.82. The product had a unique flavor of carrot apple with moderate color.