桃杏混浊复合果汁饮料的稳定性及配方研究  

Stability and formula of the suspended pulp beverage of peaches and apricots complex

作　　者：张盛贵[1] 宋卫信[2] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃农业大学理学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2005年第1期90-93,共4页Journal of Gansu Agricultural University

基　　金：甘肃省教委项目:甘肃杏产业增值技术研究(编号:9970685)

摘　　要：研究了桃汁、杏汁、枸杞汁复合饮料的稳定性和配方。结果表明:添加 0.4 % CMC、0.4 % 海藻酸钠、0.1 %卡拉胶可提高桃杏混浊复合果汁饮料稳定性。该复合果汁在常温下放置 20 d 后于 3000 r/min 的条件下离心 15min,离心管下部沉淀较少,饮料状态均匀;产品的最佳配方为杏汁 40 %,桃汁 20 %,可溶性固形物 12 %,枸杞汁 8 %,柠檬酸 0.8 %。The stability and formula of the compounded beverage of the peach juice, apricot juice and Chinese wolfberry juice was studied in this paper.The result showed that the stability of the suspended pulp beverage of peaches and apricots complex was increased by adding 0.4 %CMC, 0.4 %sodium alginate and 0.1 %carrageenin. The product was centrifugated at 3 000 r/min for 15min after 20 d of storage at room temperature, the state of the beverage showed steady and there was a little sediment at the bottom of centrifuge tubes. The optimum formula of the product was composed of 40 % apricot juice, 20 % peach juice, 12 % soluble solids, 8 % Chinese wolfberry juice and 0.8 % citric acid.

关 键 词：果汁饮料 桃 杏 稳定性 配方 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]