清型芦笋沙棘胡萝卜混合果蔬汁饮料研究

Study on clarifying mixing fruit-vegetable juice beverage of Asparagus and Hippophae and Carrot

用对比试验及正交试验确定了芦笋沙棘胡萝卜混合果蔬汁饮料的果蔬汁澄清条件及生产配方。芦笋沙棘胡萝卜混合果蔬汁的最适澄清条件为:混合果蔬汁用180mg/kg明胶在12℃下沉淀澄清处理16h后,再用60mg/kg的Ec3.2.1.5果胶酶在45℃条件下澄清处理3h,果蔬汁的透明度最好。芦笋、沙棘、胡萝卜混合果蔬汁饮料的最优配方组成为:混合汁含量500g/kg,砂糖含量100g/kg,柠檬酸含量1.5g/kg,香精用量1g/kg,饮料的综合品质较理想。

An optimum juice clarifying technique and formula of mixing Asparagus,Hippophae and carrot fruit-vegetable mixing beverage was determined by contrast experiment and orthogonal design.The optimum clarifying technique of mixing Asparagus,Hippophae and carrot juice is that the juice was transacted first by 180 mg/kg gelatin at 12 ℃ for 16 h and then by 60 mg/kg Ec3.2.1.5 pectin enzyme at 45 ℃ for (3 h),the transparency of the juice was best.The optimum formula of mixing Asparagus,Hippophae and carrot fruit-vegetable juice beverage was determined to be:mixing juice 500 g/kg,sugar 100 g/kg,citric acid 1.5 g/kg,essence 1 g/kg,the synthetic quality of the beverage is nice.