黑加仑番木瓜果汁饮料复配研究

Study on the Compound of Black Currant and Papaya Juice Beverage

以黑加仑、番木瓜为主要原料,选用果胶为稳定剂,对黑加仑番木瓜复合果汁配方工艺及稳定性进行研究。以感官评价为指标,通过单因素实验和正交试验确定复合果汁的最佳配方。实验结果表明:黑加仑番木瓜复合果汁饮料的最佳配方为黑加仑原浆25 m L、番木瓜原浆20 m L、白砂糖10 g、稳定剂0. 10 g,当加水至总量为100 m L时,感官评分最高(92),分层率为1. 8%。此条件下制得的复合饮料口感酸甜适中、营养丰富,为黑加仑及番木瓜的开发利用带来新方向,同时也为黑加仑番木瓜复合饮料的生产提供参考。

In this paper, black currant and papaya were used as the raw materials, and pectin was selected as stabilizer to study the formula and stability of black currant and papaya compound juice. The sensory evaluation was taken as an indicator, the results of single-factor experiments and orthogonal experiments were used to determine the compound juice formulation. The experimental results showed that the best experimental formula of blackcurrant papaya compound juice drink was 25 gallons of black currant puree, 20 milliliters of papaya puree, 10 g of white granulated sugar, 0.10 g stabilizer, add water to a total of 100 mL, at this time the sensory score was 92 and the delamination rate was 1.8%. The composite beverage prepared under this condition was moderate in taste, sweet and nutritious, and brought new directions for the development and utilization of blackcurrants and papayas. It also provided a reference for the production of blackcurrant papaya compound beverages.