摘要
以荸荠、杨桃为主要原料,采用正交设计方法筛选了杨桃荸荠复合果汁的最佳配方,确定了荸荠杨桃复合果汁的最佳加工工艺,即:柠檬酸0.1%、苹果酸0.1%、蔗糖10%、荸荠/杨桃30%∶20%;以0.2%CMC-Na为稳定剂;90～95℃下杀菌15min。
A new tape of compound juice using chufa and carambola as the main material was developed. And an optimum recipe of the beverage was screened out by an orthogonal design test, then the optimum process technics was confirmed such as using 0.1% citric acid, 0.1% ,malic acid, 10% sucrose, the proper ratio of chufa to carambola is 30% ：20%, 0.2% CMC-Na as a appropriate stabilizer and the sterilize condition is 90-95℃ and 15min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第1期143-145,共3页
Science and Technology of Food Industry
关键词
荸荠
杨桃
复合果汁
chufa
carambola
the compound fruit juice
作者简介
蒋侬辉（1973-），女，硕士，讲师，主要从事农产品贮藏与加工技术研究。
