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菠萝黄瓜复合果蔬饮料的研制

张永芳
(郑州科技学院,河南郑州450064)

摘要:本文以菠萝和黄瓜为主要原料,白砂糖、柠檬酸、抗坏血酸、羧甲基纤维素钠为辅料,研制出一款营养丰富的健康型果蔬饮料。采用单因素实验及正交试验的方法,以成品的感官评价为指标,以成品总质量(300g)为基准,确定菠萝黄瓜复合果蔬饮料的最佳配方:菠萝汁添加量17%,黄瓜汁添加量9%,白砂糖添加量10%,柠檬酸添加量0.16%。
关键词:菠萝;黄瓜;复合果蔬饮料


Development of Pineapple and Cucumber Compound Juice Beverage

ZHANG Yong-fang
(Zhengzhou University of Science and Technology,Zhengzhou 450000,China)

Abstract: This study took the pineapple and cucumber as the main raw material,the white granulated sugar,the citric acid,the ascorbic acid,the carboxymethyl cellulose sodium as the supplementary material,to develop a nutritious health drink. Single factor test and orthogonal test were adopted. The sensory evaluation of finished products was taken as the index,and the total quality of finished products(300g)was taken as the benchmark. The best formula of compound fruit and vegetable beverage of pineapple and cucumber was: 17% pineapple juice,9% cucumber juice,10% white granulated sugar and 0.16%citric acid.

Key words: pineapple;cucumber;compound fruit and vegetable beverage

 

(2020年 第23卷 第1期)

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