| 五种果蔬复合汁配方与工艺研究 |
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| 引用本文： | 陈冬梅,韩宏伟,张秀玲.五种果蔬复合汁配方与工艺研究[J].东北农业大学学报,2006,37(3):311-315. |
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| 作者姓名： | 陈冬梅 韩宏伟 张秀玲 |
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| 作者单位： | 东北农业大学食品学院,黑龙江,哈尔滨,150030 |
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| 摘 要： | 实验采用SAS混合设计确定五种果蔬复合汁的配方为草莓29.37%;树莓17.75%;胡萝卜25.00%;番茄15.01%,芹菜12.87%。调味实验应用L9(34)正交设计,确定蔗糖添加量为110 g.L-1,柠檬酸添加量为1.6 g.L-1,蜂蜜的添加量为15 g.L-1,乙基麦芽酚添加量为15 mg.L-1。稳定性实验应用L9(34)正交设计,确定稳定剂添加量为1.4 g.L-1,均质压力为25 Mpa,均质时间为8 min。
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| 关 键 词： | 复合果蔬汁 配方 调味 稳定性。 |
| 文章编号： | 1005-9369（2006）03-0300-05 |
| 收稿时间： | 2005-09-28 |
| 修稿时间： | 2005年9月28日 |
Study on the recipe and technology of 5 mixed fruits and vegetables juice |
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| CHEN Dongmei,HAN Hongwei,ZHANG Xiuling.Study on the recipe and technology of 5 mixed fruits and vegetables juice[J].Journal of Northeast Agricultural University,2006,37(3):311-315. |
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| Authors: | CHEN Dongmei HAN Hongwei ZHANG Xiuling |
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| Abstract: | SAS mixture design was applied to obtain the recipe of 5 mixed fruits and vegetables juice,the result is strawberry 29.73%,raspberry 17.75%,carrot 25.00%,tomato 15.01%,celery 12.87%.The L9(34) orthogonal design was applied in the experiment to adjust flavor of the mixed juice,the results were sucrose 110 g·L-1,citric acid 1.6 g·L-1,honey 15 g·L-1,ethyl maltol 15 mg·L-1.The results of stability experiment were stabilizer 1.4 g·L-1,homogenous pressure 25 Mpa,homogenous time 8 min. |
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| Keywords: | mixed fruits and vegetables juice recipe adjust flavor stability |
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