沙糖橘·西番莲·荸荠复合果蔬汁饮料的配方工艺研究
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摘要
[目的]探讨沙糖橘、西番莲、荸荠复合果蔬汁饮料最佳配方工艺。[方法]以沙糖橘、西番莲、荸荠为主要原料,以感官评价为指标,通过单因素和正交试验确定复合果蔬汁饮料产品的最佳配方。[结果]复合果蔬汁最佳的配方:复合果蔬汁配比沙糖橘汁∶西番莲汁∶荸荠汁为5∶2∶3,复合果蔬汁含量35%,白砂糖含量10%,柠檬酸含量0.05%。[结论]该配方工艺生产的复合果蔬汁饮料营养丰富,并具有与新鲜果肉相似的香气、色泽,口感独特。
[Objective] The optimum formula for the compound juice of sugar orange,passionflower and water chestnut was discussed.[Method]With sugar orange,passionflower and water chestnut as raw material,sensory evaluation as standard,through single factor and orthogonal test,the optimal formula of compound juice was obtained. [Result] The optimum formula of the compound juice was as follows: the most suitable ratio of sugar orange juice,passionflower juice and water chestnut juice was 5∶ 2∶ 3,the compound juice of 35%,white sugar of10% and citric acid of 0. 05%. [Conclusion] The compound beverage is rich in nutrition,and has the similar flavor and color with fresh flesh.
[Objective] The optimum formula for the compound juice of sugar orange,passionflower and water chestnut was discussed.[Method]With sugar orange,passionflower and water chestnut as raw material,sensory evaluation as standard,through single factor and orthogonal test,the optimal formula of compound juice was obtained. [Result] The optimum formula of the compound juice was as follows: the most suitable ratio of sugar orange juice,passionflower juice and water chestnut juice was 5∶ 2∶ 3,the compound juice of 35%,white sugar of10% and citric acid of 0. 05%. [Conclusion] The compound beverage is rich in nutrition,and has the similar flavor and color with fresh flesh.
引文
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[6]张婷,闵甜,赵超敏,等.复合果蔬饮料的工艺及稳定性研究[J].安徽农业科学,2015,43(28):295-297.
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[10]徐文鑫,刘通讯.营养复合果汁饮料的研制[J].饮料工业,2012,15(1):34-36.
[2]李本波.十月金果——沙糖桔[J].中国果菜,2010(11):6-11.
[3]黄国清,肖仔君,梁小颖,等.西番莲果汁加工工艺研究[J].食品科学,2006,27(8):187-190.
[4]蒋侬辉,钟云,易定财.杨桃荸荠复合果汁的工艺研究[J].食品工业科技,2007,28(1):143-145.
[5]李南薇,刘长海,陈晓薇.菠萝芒果复合果汁的研制[J].食品科技,2011,36(4):74-77.
[6]张婷,闵甜,赵超敏,等.复合果蔬饮料的工艺及稳定性研究[J].安徽农业科学,2015,43(28):295-297.
[7]刘妍.番石榴与胡萝卜复合果蔬汁饮料的研制[J].新农业,2015(21):18-21.
[8]辽宁省卫生监督所.果、蔬汁饮料卫生标准:GB 19297—2003[S].北京:中国标准出版社,2003.
[9]侯旭杰,袁艳林,李海伟,等.红枣山楂枸杞复合果汁饮料的研制[J].塔里木大学学报,2010,22(3):1-6.
[10]徐文鑫,刘通讯.营养复合果汁饮料的研制[J].饮料工业,2012,15(1):34-36.