三合一多功能复合果蔬汁的研制

以苦瓜、番茄、苹果为主要原料,采用正交试验设计,通过感官评价等方法,综合分析3种主要原料配合在降低人体内胆固醇和血糖水平、增强免疫力、清除自由基和保护心血管系统等方面的功效,研制出风味良好、营养丰富的三合一多功能复合果蔬汁的最佳配方为:苦瓜汁5%,番茄汁20%,苹果汁60%,质量分数为40%的糖液5%,并添加质量分数为0.05%的羧甲基纤维素钠(CMC-Na),0.025%的琼脂和0.075%的海藻酸钠作为稳定剂。

Development of Three-in-one Multifunctional Compound Fruit and Vegetable Juice

Taking momordica charantia,tomato,apple as raw material,using orthogonal experimental design and method of sensory evaluation,combining with the efficacy of three kinds of raw materials such as lower level of cholesterol and blood sugar,enhance immunity,eliminate free radical,this paper developes three-in-one multifunctional compound fruit and vegetable juice with good taste and rich nutrition.The best raw materials formula is that momordica charantia juice 5%,tomato juice 20%,apple juice 60%,sugar solution with 40% concentration 5%,at the same time,adding 0.05% CMC-Na,0.025% agar and 0.075% sodium alginate as stabilizer.