摘要
以胡萝卜和红薯为原料,配以白糖、柠檬酸、护色剂以及稳定剂等,研制了胡萝卜—红薯复合饮料。实验结果表明:胡萝卜红薯复合饮料的最佳配方为胡萝卜汁70%,红薯汁10%,蔗糖8%,柠檬酸0.2%。胡萝卜、红薯热烫时间6min,选用复合护色剂0.05%Ca+0.05%Vc+0.15%NaCl护色,0.075%羧甲基纤维素钠+0.075%黄原胶为稳定剂。这样生产出的胡萝卜红薯复合饮料出汁率最高,护色效果好,口感细腻爽滑,味道酸甜适口,具有胡萝卜和红薯相协调的独特味道,稳定性高,质地均匀,综合品质最好。
In this study,the carrot and sweet potato were used as raw materials,together with sugar,citric acid,color protection agent and stabilizer,etc.,to develop the carrot and sweet potato composite beverage. The results showed that the best combination of carrot and sweet potato is 70% carrot juice,10% sweet potato juice,8% sucrose and 0.2% citric acid. The thermal irradiation time of carrot and sweet potato was 6 mins. 0.05% Ca + 0.05% Vc + 0.15% NaCl,0.075% sodium carboxymethyl cellulose and 0.075% xanthan gum were selected as stabilizers. In this way,the carrot and sweet potato composite drink produced has the highest juice yield,good color protection effect,delicate and smooth taste,sweet and sour taste. It also has the unique flavor of coordination between carrot and sweet potato,high stability,even texture and best comprehensive quality.
作者
刘彦彤
黄升谋
Liu Yantong;Huang Shengmou(School of Food Science and Chemical Engineering,Hubei University of Arts and Sciences,Xiangyang,Hubei,441053,China)
出处
《绿色科技》
2018年第24期254-256,共3页
Journal of Green Science and Technology
基金
湖北省高等学校优秀中青年科技创新团队计划项目(编号:T201616)
关键词
胡萝卜
红薯
饮料
carrot
sweet potato
beverage