|
|||||
|
|
| 胡萝卜和番茄复合汁的制备工艺研究 | |
| 引用本文： | 张锐,白文,马涛,王帅,于天颖,李莉峰,韩艳秋,高雅.胡萝卜和番茄复合汁的制备工艺研究[J].沈阳农业大学学报,2011,42(2):227-230. |
| 作者姓名： | 张锐 白文 马涛 王帅 于天颖 李莉峰 韩艳秋 高雅 |
| 作者单位： | 1. 辽宁省农业科学院食品与加工研究所,沈阳,110161 2. 吉林大学军需科技学院,长春,130062 3. 辽宁省农业机械化研究所,沈阳,110161 |
| 摘 要： | 为制备具有营养保健功能的复合蔬菜汁,以胡萝卜、番茄为主要原料,以产品的感官性能与理化指标作为评价标准,通过正交试验确定了复合蔬菜汁的最优配方并优化了其生产工艺。结果表明:当主料:胡萝卜汁:番茄汁(V/V)为1:1,辅料加入量分别为:白砂糖5%,柠檬酸0.15%,蜂蜜5%,CMC-Na0.1%,黄原胶0.1%时,产品呈橙色,酸甜适宜,爽口细腻,具有较好的稳定性。 |
| 关 键 词： | 胡萝卜 番茄 复合蔬菜汁 工艺 |
Manufacturing Technology of the Composite Beverage of Carrot and Tomato Juice |
|
| ZHANG Rui,BAI Wen,MA Tao,WANG Shuai,YU Tian-ying,LI Li-feng,HAN Yan-qiu,GAO Ya.Manufacturing Technology of the Composite Beverage of Carrot and Tomato Juice[J].Journal of Shenyang Agricultural University,2011,42(2):227-230. | |
| Authors: | ZHANG Rui BAI Wen MA Tao WANG Shuai YU Tian-ying LI Li-feng HAN Yan-qiu GAO Ya |
| Institution: | ZHANG Rui1,BAI Wen2,MA Tao1*,WANG Shuai3,YU Tian-ying1,LI Li-feng1,HAN Yan-qiu1,GAO Ya1 (1.Food and Processing Research Institute,Liaoning Academy of Agricultural Sciences,Shenyang 110161,China,2.College of Quartermaster Technology,Jilin University,Changchun 130062,3.Agricultural Mechanization Institute of Liaoning Province,China) |
| Abstract: | With carrots and tomatoes as the main raw material,the optimal formula of the mixed juice with different proportion of carrots and tomatoes was determined through orthogonal experiment.In the juice,the ratio of carrot juice to tomato juice was 1:1 with sugar 5%,citric acid 0.15%,honey 5%,CMC-Na 0.1% and Xanthan gum 0.1%.The product with bright orange color had an appropriate and refreshing sweet and sour taste.The stability of the mixed juice was good. |
| Keywords: | carrot tomato compound vegetable juice manufacturing technology |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |