番茄莲藕石刁柏复合菜汁加工技术的中试研究  

Pilot plant trial of processing the composite vegetable j uice of tomato,lotus rhizome and aspara-gus

作　　者：董绍华[1] 叶兴乾[1] 

机构地区：[1]浙江农业大学食品科学与技术系

出　　处：《浙江农业大学学报》1994年第2期125-128,共4页

基　　金：农牧渔业部"七五"重点课题

摘　　要：通过对１．０２８吨番茄、莲藕、石刁柏复合菜汁的生产，探讨了工业化生产的可能性。在对代号为１２，１９，２１，２４，４３，４４，４７，４８，４９，４０和温州市的４７８等１１个番茄品种（品系）和食用大黄、南瓜、石刁柏、甘篮、芹菜、莴苣、莲藕等７个种类的单汁加工和营养分析的基础上，确定了复合菜汁以番茄（浙江一号）加工成酱，再行稀释，辅以莲藕与石刁柏汁，制成了色、香、味、体良好的复合计。经中试生产证明，复合菜汁的工艺技术可行，具备工业化生产的条件。A pilot plant trial of processing 1 028 kg composite vegetable juiee has justified the feasibllity of mass production of such a juice. Based on the juice processing of 11 strains of tomato,1 strain of rhubarb,squash,asparagus cabbage,cclery,lettuce and lotus rhizome seperatelly and their nutritionanalysis,an ideal recipe for cornposite vegetable juice was finally formed,which was made of tomato juice (diluted from tomato paste),added with lotus rhizome and asparagus juice。The cormposite juice is featured by its wonderful color,aroma,body and nutrition,The results of the pilot production has proved that the technoogy can been used efficiently in industrial produc-tlon.

关 键 词：复合菜汁 番茄 莲藕 石刁柏 工艺 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]