摘要
以胡萝卜浆和橙浆为主要原料制作复合果肉饮料。探讨了胡萝卜浆与橙浆的配比、均质、杀菌等因素对胡萝卜、橙复合果肉饮料稳定性的影响。研究结果表明:胡萝卜浆与橙浆按3:1的比例配比,添加白砂糖8.0%、柠檬酸0.23%、羧甲基纤维素钠(CMC-Na)0.10%、黄原胶0.08%,在26MPa压力下均质,产品保持6个月不分层,稳定效果好,口感及色香味俱佳;杀菌后室温贮藏1年,卫生指标符合国家标准。
A compound pulpy drink was made from the pulps of carrot and orange as the main raw materials. The influences of some factors on the stability of the drink were discussed, such as the ratio of carrot pulp to orange pulp, homogenization and sterilization. The results indicated that carrot pulp ： orange pulp = 3 ： 1, white granulated sugar 8.0%, citric acid 0.23%, CMC- Na 0.10%, xanthan gum 0.08%, and homogenization at 26 MPa gave a well stabilized product with nice color, flavor and taste but without layering in 6 months; a sterilized drink could be stored at room temperature for 1 year, up to the national standard in hygiene.
出处
《饮料工业》
2012年第4期21-23,共3页
Beverage Industry
作者简介
苏晓梅（1977-），女，助工，主要从事果汁饮料产品研发及质量跟踪工作。
