| 草莓胡萝卜复合果蔬汁饮料的工艺研制 |
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| 引用本文： | 贾爱娟,李巨秀,何华亮. 草莓胡萝卜复合果蔬汁饮料的工艺研制[J]. 农产品加工．学刊, 2008, 0(2): 48-51 |
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| 作者姓名： | 贾爱娟 李巨秀 何华亮 |
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| 作者单位： | 1. 西北农林科技大学,食品科学与工程学院,陕西,杨凌,712100;广东美味鲜调味食品有限公司,广东,中山,528401
2. 西北农林科技大学,食品科学与工程学院,陕西,杨凌,712100 |
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| 摘 要： | 复合果蔬汁是一种新型的保健饮料。复合果蔬汁营养丰富,风味独特,深受消费者欢迎。试验以胡萝卜和草莓为原料,通过单因素试验和正交试验,逐步优化出胡萝卜草莓复合饮料的最优配方。试验结果表明,胡萝卜在温度90℃±5℃下热烫5min,其出汁率较高;胡萝卜、草莓复合果蔬汁饮料的优化配方为:复合果蔬汁25%(草莓汁与胡萝卜汁的比例为1∶6),白砂糖10%,柠檬酸0.18%;复合稳定剂为0.30%的CMC-Na+0.10%的海藻酸钠,有较好的稳定效果。
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| 关 键 词： | 胡萝卜 草莓 复合果蔬汁饮料 |
| 文章编号： | 1671-9646（2008）02-0048-04 |
| 收稿时间： | 2008-01-15 |
| 修稿时间： | 2008-01-15 |
Study on the Processing of Composite Strawberry and Carrot Juice Beverage |
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| Jia Aijuan,Li Juxiu,He Hualiang. Study on the Processing of Composite Strawberry and Carrot Juice Beverage[J]. Nongchanpin Jlagong.Xuekan, 2008, 0(2): 48-51 |
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| Authors: | Jia Aijuan Li Juxiu He Hualiang |
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| Abstract: | The composite fruit and vegetable drink is a new kind of health beverage.It possess abundant in nutrition and peculiar flavour.The fresh strawberry and carrot are used for studied sample.By single factor experiment and orthogonal experiment design,the results were showed that:carrot is blanched for 5 minutes under 90±5 ℃ water;the compound juice 25%(strawberry juice:carrot juice=1∶6),sugar 10%,citric acid 0.18%;CMC-Na 0.30%,sodium alginate 0.10% as stabilizer. |
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| Keywords: | carrot strawberry Composite juice beverage |
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