猕猴桃汁、橙汁复合饮料的研制

研究了猕猴桃浊汁、巴西橙汁复合饮料的生产技术条件,并对影响复合饮料稳定性的稳定剂、均质压力以及香精、色素的选择进行了探讨。结果表明:添加0.08%黄原胶、0.04%海藻酸钠0、.10%CMC-Na构成的复合稳定剂可以达到较理想的稳定效果;7%猕猴桃汁、8%白砂糖、0.12%柠檬酸、2%橙汁为最佳原料配方;饮料中添加0.04%和田香精、0.08%柠檬黄(1∶200)、0.02%亮蓝60(1∶800)并经过40MPa均质时,得到的复合饮料具有与新鲜猕猴桃果肉相似的香气、色泽,饮料质地均匀细腻,口感滑爽。

Processing Technology of Compound Beverage of Kiwi Fruit Juice and Orange Juice

The processing technology of compound beverage of kiwi fruit juice and orange juice was studied.Besides,the factors of the stability of this beverage which affected by stabilizer,homogenization pressure,dosage and kinds of essence and pigments were also researched.The results showed that the compound stabilizer of 0.08% xanthan gum,0.04% sodium citric acid,0.1% CMC-Na worked well.A compound beverage of kiwi fruit juice and orange juice with nice flavour and characteristics could be obtained by the following conditions: 7% kiwi fruit juice,8% sucrose,0.12% citric acid,2% Brazil orange juice,0.04% essence of HETIAN,0.08% tartrazine(1:200),brilliant blue-60(1:800) and homogenization pressure 40MPa.