马铃薯果蔬复合饮料配方的研制

Development of formulation of potato fruit and vegetable compound beverage

采用东北优质黄瓤马铃薯为主要原料,配以哈密瓜、胡萝卜和柠檬等新鲜果蔬,再添加适量食品添加剂,经调制、均质、杀菌等过程加工处理,配制成均匀稳定且口感较好的果蔬复合饮料。试验中采用单因素与正交试验对饮料配方进行设计、调整、优化,然后经感官评价确定饮料的最佳配方。经试验和感官评价结果得出马铃薯果蔬复合饮料的最佳配方为:浓度40%的马铃薯汁40mL,浓度30%的哈密瓜汁30mL,浓度20%的胡萝卜汁20mL,浓度10%的柠檬汁10mL,浓度20%的蛋白糖0.8mL,浓度20%的白砂糖0.5mL和黄原胶0.01g。该配方在注重马铃薯和新鲜果蔬营养搭配的基础上基本解决了马铃薯汁易褐变、易分层、口感欠佳等问题,是一款既美味可口又具有健胃养胃功效的复合饮料。

The experiment adopts the Northeast high-quality yellow flesh potatoes as the main raw materials,with fresh melon,carrots,lemon and appropriate amount of food additives,through modulation,homogenization and sterilization process,toprepare an uniform,stable and good taste of potato fruit and vegetable compound beverage.Single factor and orthogonal test were used to design,adjust and optimize the compound beverage formulation,and then the best formulation of the compound beverage was determined by sensory evaluation.The results of the experiment and the sensory evaluation showed that the optimal formulation of the potato fruit and vegetable compound beverage was 40 mL of potato juice（40% concentration）,30 mL of melon juice（30%concentration）,20 mL of Carrot juice（20% concentration）,10 mL of lemon juice（10%concentration）,0.8 mL of protein sugar（20% concentration）,0.5 mL of white sugar（20%concentration）,0.01 g of the xanthan gum.On the basis of the nutrition collocation of potato and fresh fruits and vegetables,the formulation basically solved the problems,such as the potato juice browning,easy delamination and poor taste.It is a delicious and stomach-nourishing compound beverage.