香蕉复合果蔬汁饮品的研制

Development of Banana Compound Fruit and Vegetable Juice Beverage

以香蕉、马齿苋为主要原料,研制一种复合果蔬汁饮品。在单因素基础上,通过正交试验优化得出香蕉汁酶解的最佳条件为:酶添加量0.4%、酶解温度55℃、酶解时间2.0 h。通过正交试验设计,确定香蕉复合果蔬汁饮品最优配方为:香蕉汁与马齿苋汁体积比7︰3、香蕉汁+马齿苋汁添加量60%、甘蔗汁添加量30%、苹果汁添加量6%。

Composite fruit and vegetable juice beverage was made from banana and purslane.The optimal condition for enzymatic hydrolysis of banana pulp was determined through single factor experiment and orthogonal experiment.The results showed that the optimal condition was enzyme addition 0.4%,enzymatic hydrolysis temperature 55℃,and enzymatic hydrolysis time 2.0 h.The optimal formula of banana compound fruit and vegetable juice beverage were banana juice and purslane juice ratio 7︰3,banana juice and purslane juice 60%,sugarcane juice 30%,and apple juice 6%.