金桔南果梨复合果汁饮料制作工艺的研究
Preparation of Compound Juice Beverage Made of Kumquat and'Nanguo'Pear Fruit
王俊伟 1李滨卉 2吕美 3贺海升1
作者信息
- 1. 沈阳师范大学实验教学中心,辽宁 沈阳 110034
- 2. 沈阳师范大学生命科学学院,辽宁 沈阳 110034
- 3. 沈阳市农业科学院,辽宁 沈阳 110026
- 折叠
摘要
以金桔和南果梨为主要原料,通过单因素实验和正交试验确定了金桔南果梨复合果汁饮料的制作工艺参数,并研究了稳定剂羧甲基纤维素钠(CMC-Na)和黄原胶对产品性状的影响.实验结果表明,金桔南果梨复合果汁饮料的最佳工艺配方为:金桔南果梨复合原果汁含量 35%(v/v),其中金桔与南果梨的比例 3∶2,白砂糖含量 16%,柠檬酸含量 0.05%,复合稳定剂CMC-Na和黄原胶(1∶1),其添加量 0.15%.复合果汁饮料颜色透明、质地均一,呈金黄色,具有金桔和南果梨特有的香气,酸甜可口.
Abstract
A compound juice beverage was produced using kumquat and'Nanguo'pear as raw materials.The processing parameters of the beverage were determined by single factor experiment and orthogonal test,and the effects of CMC-Na and xanthan gum on product stability were studied.The results showed that the optimal technological formula of kumquat and'Nanguo'pear compound juice beverage was as follows:the best formula for compound juice is 35%(V∶V),kumquat:'Nanguo'pear juice is 3∶2,sugar is 16%,citric acid is 0.05%,CMC-Na∶xanthan is 1∶1,dosage of compound of CMC-Na and Xanthan is 0.15%.The beverage is homogeneous and bright yellow,with kumquat and'Nanguo'pear aroma,and is delicious with sweetness and sour.
关键词
金桔/南果梨/复合饮料/稳定剂Key words
kumquat/'Nanguo'pear/compound beverage/stabilizer引用本文复制引用
出版年
2024
NETL
NSTL
万方数据