摘要
以甜玉米、胡萝卜、甜橙为主要原料,研制果蔬复合饮料。通过模糊综合评判法和单因素试验确定各原料使用量最佳范围,在此基础上,通过正交试验对配方进行优化,并对其稳定性进行研究。结果表明,当甜玉米汁/胡萝卜汁/甜橙汁配比5︰2︰3,白糖添加量5.0%,蜂蜜添加量2.5%,柠檬酸添加量0.10%,黄原胶、羧甲基纤维素钠及卡拉胶使用量分别为0.15%、0.10%、0.10%时,生产的复合饮料色泽、滋味和口感最佳,稳定性最高。
Sweet corn,carrot and sweet orange were used as the main raw materials to develop a new type of fruit and vegetable compound beverage.The optimum usage range of each raw material was determined by single factor test and fuzzy comprehensive evaluation method.On the basis,the formulation was optimized by orthogonal experiment,and its stability was studied.The results showed that when the ratio of sweet corn juice/carrot juice/sweet orange juice was 5︰2︰3,sugar was 5.0%,honey was 2.5%,citric acid was 0.10%,xanthan gum was 0.15%,CMC-Na was 0.10%,and carrageenan was 0.10%,the color,taste and mouthfeel of the compound beverage were the best,and the stability was the highest.
作者
吴芳英
王继坤
WU Fangying;WANG Jikun(Lishui Vocational&Technical College,Lishui 323000)
出处
《食品工业》
CAS
2022年第8期11-14,共4页
The Food Industry
基金
校级项目(LZYB201902)。
关键词
复合果蔬汁饮料
配方
稳定性
fruit and vegetable compound beverage
formula
stability
