马家沟芹菜哈密瓜复合果蔬汁饮料的研制
Development of Beverage Mixed with Majiagou Celery and Hami Melon
李翠萍 1杨延存 1邢智鹏 1王茜 1邵钰茹1
作者信息
摘要
目的:以马家沟芹菜、新鲜的哈密瓜为主要原料,研发新型的复合果蔬饮料产品.方法:通过单因素以及正交试验,确定复合果蔬汁饮料的最佳工艺配方.结果:马家沟芹菜哈密瓜汁的最佳工艺配方为马家沟芹菜浆汁 9%、哈密瓜汁 6%、果葡糖浆 4%、柠檬酸 0.20%、蜂蜜 2.0%.结论:研制的果蔬饮料酸甜爽口、色泽均一、风味独特,为果蔬汁的开发提供了参考依据.
Abstract
Objective:With Majiagou celery and fresh cantaloupe as the main raw materials,a new type of composite fruit and vegetable beverage product was developed.Method:Through single factor and orthogonal test,the optimum technological formula of complex fruit and vegetable juice beverage was determined.Result:The optimum process formula of Majiagou celery and Hami melon juice was 9%Majiagou celery pulp,6%Hami melon juice,4%high fructose corn syrup,0.20%citric acid and 2.0%honey.Conclusion:The prepared fruit and vegetable beverage has the characteristics of sweet and sour taste,uniform color and unique flavor,which provides a reference for the development of fruit and vegetable juice.
关键词
马家沟芹菜/哈密瓜/复合果蔬汁饮料Key words
Majiagou celery/Hami melon/beverage mixed with fruit and vegetable juice引用本文复制引用
基金项目
青岛工学院科研计划(2022)(2022KYJH001)
青岛市专家工作站青岛市蓝莓涂膜保鲜专家工作站项目(2016)()
出版年
2024
NETL
NSTL
万方数据