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胡萝卜、番茄、草莓复合汁加工工艺研究

周民生,张少飞,杜蕾

(安阳工学院生物与食品工程学院,河南安阳455000)

摘要:选用胡萝卜、番茄和草莓作为原材料,通过单因素实验,分析柠檬酸添加量、胡萝卜番茄草莓汁比例、白砂糖添加量对复合果蔬汁感官品质的影响;在此基础上,采用L9(34)正交试验,确定复合果蔬汁的最佳配方。结果表明:影响果蔬汁感官品质因素的主次顺序为三种果蔬汁比例、柠檬酸添加量、白砂糖添加量。复合果蔬汁的最佳配方为草莓汁、胡萝卜汁、番茄汁比例为14∶5∶4;白砂糖用量8%;柠檬酸用量0.25%。制得的产品橙红色、细腻柔和、香气浓郁、均匀一致、稠度适中、酸甜可口。

关键词:胡萝卜;番茄;草莓;复合汁;配方

Processing Technology of Compound Juice of Carrot,Tomato and Strawberry

ZHOU Min-sheng,ZHANG Shao-fei,DU Lei

(School of Biotechnology and Food,Anyang Institute of Technology,Anyang 455000,China)

Abstract: In this experiment,effects of addition of citric acid,blending ratio of strawberry juice,carrot juice and tomatojuice,usage of sugar on sensory quality of compound juice were analyzed by single factor test. Then favorable formula wasdetermined on orthogonal test(L9(34)). Results showed that the priority of three factors to influences on sensory propertyof the compound fruit and vegetable juice followed with proportion of three kinds of fruit juice and vegetable juice,citricacid addition,and sugar usage.The best formula for the compound fruit and vegetable juice were strawberry juice:carrotjuice:tomato juice=14∶5∶4,sugar 8%,citric acid 0.25%. The compound juice was orange red,delicate and soft,rich inaroma,uniform,sweet and delicious.

Key words: carrot;tomato;strawberry;compound juice;formula

(2018年第21卷第3期)

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