首页|枸杞柑橘黄梨复合果汁饮料的研究

枸杞柑橘黄梨复合果汁饮料的研究

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为开发有一定保健功能和附加值的新型饮料,以枸杞汁、柑橘汁、黄梨汁为主料,以果葡糖浆、白砂糖、柠檬酸为辅料,通过正交试验确定最佳配方.结果表明,最佳配方为复合果汁含量10%(枸杞汁、柑橘汁、黄梨汁体积比6∶3∶1)、果葡糖浆用量3%、白砂糖用量4%、柠檬酸用量0.8%、稳定剂用量0.3%.所得饮料酸甜可口、口感柔和、状态稳定,具有枸杞、柑橘和黄梨特有的风味和香气.
Study on Compound Juice Beverage of Wolfberry,Citrus and Yellow Pear
In order to develop a new type of beverage with certain health care function and added value,the optimum formula was determined by orthogonal test with wolfberry juice,citrus juice and yellow pear juice as main materials and high fructose corn syrup,white granulated sugar and citric acid as auxiliary materials.The results showed that the optimum formula was the content of compound juice 10%(the volume ratio of wolfberry juice,citrus juice and yellow pear juice 6∶3∶1),the content of high fructose corn syrup 3%,the content of white sugar 4%,the content of citric acid 0.8%and the content of stabilizer 0.3%.The obtained beverage has the characteristic flavor and aroma of wolfberry,citrus and yellow pear.

wolfberry juicecitrus juiceyellow pear juicecompound beverage

张郁松

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武警工程大学装备管理与保障学院(西安 710086)

枸杞汁 柑橘汁 黄梨汁 复合饮料

2024

食品工业
上海市食品工业研究所

食品工业

影响因子:0.47
ISSN:1004-471X
年,卷(期):2024.45(7)