南瓜菠萝复合汁制造工艺研究  

Study on processing parameters for a vegetable and fruit mixed juice

作　　者：韩永斌[1] 张丽华[1] 顾振新[1] 陆小雪[1] 孙晶[1] 陈培奇 刘安虎 邱永新 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095 [2]连云港东海果蔬汁有限公司,江苏连云港223000

出　　处：《食品工业科技》2006年第6期134-136,共3页Science and Technology of Food Industry

基　　金：江苏省科技招标项目(ZB2003046)资助

摘　　要：研究了由南瓜、菠萝、苹果和西瓜复合的果汁制造工艺,采用D-最优设计确定了复合配方,并对其稳定性进行了研究。结果表明,由40%南瓜汁、30%菠萝汁、17%苹果汁和13%西瓜汁复合时,口感最好;添加0.02%黄原胶和0.06%果胶的果蔬汁保温至40℃时,在40MPa的压力下均质2次后,悬浮稳定性好。Four kinds of juices were extracted from pumpkin, pineapple, apple and watermelon and mixed and optimized based on D-optimal mixture design with the organoleptic properties of the mixed juice as response value. The stability of the mixed vegetable and fruit juice was also investigated. The results showed that the optimum formula was 40% pumpkin, 30% pineapple, 17% apple, and 13% watermelon juice, the mixture of which can be accepted by consumers easily. The optimum combination of stabilizing agents was found to be 0.02% xanthan gum （XG） and 0.06% pectin. The stabilizing agents were dissolved at 40℃, mixed into the juice and homogenized 40MPa, 40℃ for two times. The product obtained by this way showed good stability.

关 键 词：果蔬汁 复合 稳定性 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]