摘要
该实验对胡萝卜-苹果复合果汁(carrot-apple compound juice)进行了配方工艺优化研究.结果表明,胡萝卜-苹果复合果汁的最佳配方为:鲜榨苹果汁60%、鲜榨胡萝卜25%、柠檬酸0.2%、蔗糖8%,在12000 r/min均质条件下复合果汁稳定性最佳;胡萝卜-苹果复合果汁的最佳灭菌条件为80℃、20 min.
This experiment studied compound juice made from carrot and apple.The results showed that the optimum formula was 50% of apple juice,30% of carrot juice,0.2% if citric acid and 8% of sugar,and that juice homogenized at high speed was most stable.The sterilization condition of the optimum was at 80℃ in 20min.
出处
《南京晓庄学院学报》
2009年第6期66-68,72,共4页
Journal of Nanjing Xiaozhuang University
关键词
苹果汁
胡萝卜汁
复合果汁
稳定性
apple juice
carrot juice
compound juice
stability
