南瓜莲藕复合果蔬汁制作工艺研究

目的]探讨制作南瓜莲藕复合果蔬汁的最佳配方。方法]在不添加任何添加剂条件下，以南瓜汁和莲藕汁为主要原料，同时添加少量的苹果汁和菠萝汁，运用Mixture-D-optimal设计，以感官评定为响应值，研究南瓜汁、莲藕汁、苹果汁和菠萝汁复合的果蔬汁制作工艺及其体态稳定性。结果]通过回归方程确定复合果蔬汁最优配方为：南瓜原汁40％、莲藕原汁30％、苹果汁17％和菠萝汁13％，此时感官评定值为6．18，口感易为消费者接受。在南瓜莲藕复合果蔬汁中加入0．02％黄原胶和0．06％果胶，均质后，产品均匀稳定，储藏30d后，产品无分层现象。结论]通过研究制得营养全面和风味独特的复合果蔬汁。

Study on Fabrication Process of Blended Fruit-vegetable Juice of Pumpkin and Lotus Root

Objective] The research aimed to explore the best formula for making blended fruit-vegetable juice of pumpkin and lotus root,so as to obtain the compound fruit-vegetable juice with complete nutrition and unique flavor.Method] Under the conditions of not adding any additives,with the juice of pumpkin and lotus root as main materials,a spot of juice of apple and pineapple was added,the fabrication process of blended fruit-vegetable juice of pumpkin,lotus root, apple and pineapple and their stability were st...