脐橙胡萝卜复合果汁饮料的研制

Preparation of Navel Orange Carrot Compound Juice

以赣南脐橙和胡萝卜为主要原料,通过单因素试验与正交试验确定复合果汁饮料的配方,最佳配方为复合原浆(脐橙原浆:胡萝卜原浆1∶1)含量60%,白砂糖添加量5%,柠檬酸添加量0.2%,300 bar均质处理循环3次.产品色泽鲜艳、质地均匀稳定、口感酸甜、细腻爽口.

Taking carrot and Gannan navel orange as main materials,the processing technique for the mixed drink and its stability were studied through single factor and orthogonal experiments.The experiment indicates that the optimal formula is as follows:complex protoplasmic being 60%(navel orange protoplasmic:carrots protoplasmic=1∶1),sugar 6%and citric acid 0.2%adopting 300 bar homogeneous,and cycling three times.It is found that the product is homogeneous and stable,and has a bright color,mellow taste and unique flavor.