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胡萝卜-柚复合果蔬饮料的研制

张芳1,2,邢霄龙1

(1 郑州科技学院食品科学与工程学院,河南郑州450064;2 郑州市食品安全快速检测重点实验室,河南郑州450064)

摘要:以新鲜柚子、胡萝卜为主要原料,并添加柠檬酸、白砂糖、黄原胶进行调配,研制出一种营养健康、口味丰富的营养型复合饮料。通过单因素实验和正交试验来确定影响饮料的最佳配方。结果表明,胡萝卜-柚饮料的最佳配方为:原浆含量40%、柚子∶胡萝卜=2∶3、白砂糖3%、柠檬酸0.03%、黄原胶0.03%。影响饮料质量的因素为:酸度>饮料配比>糖度>黄原胶。该复合饮料营养丰富、口感细腻、风味独特。

关键词:柚子;胡萝卜;复合果蔬饮料

Development of Natural Compound Fruit and Vegetable Beverage of Carrot and Pomelo

ZHANG Fang1,2,XING Xiao-long1

(1 College of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China;2 Zhengzhou City Food Safety Rapid Test Key Laboratory,Zhengzhou 450064,China)

Abstract: Using fresh pomelo and carrots as the main raw materials,and adding citric acid,white sugar,andxanthan gum for blending,a nutritious,healthy,and rich- tasting nutritional compound beverage is developed. Thesingle factor experiment and orthogonal experiment were used to determine the optimal formula of beverage. Theresults showed that the best formula of carrot-pomelo beverage was 40% of the original pulp,and pomelo∶carrot =2∶3,white granulated sugar 3%,citric acid 0.03%,xanthan gum 0.03%. The influencing factors of beverage quality were:beverage acidity > ratio > saccharification > xanthan gum. The compound drink is rich in nutrition,delicate in tasteand unique in flavor.

Key words: grapefruit;carrot;compound fruit and vegetable drink

中图分类号:TS275.4 文献标志码:A 文章编号:1007-7871(2020)06-0031-05

(2020年 第23卷 第6期)

 

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