混浊苹果姜汁复合饮料的研制  

The Study of Ginger Juice And Apple Juice Compound Turbid Drink

作　　者：孙国梁[1] 王玉林[2] 连毅[1] 乔圆圆[1] 唐晓珍[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东省科技厅科学器材供应服务站,山东济南250000

出　　处：《冷饮与速冻食品工业》2006年第4期1-3,共3页Beverage & Fast Frozen Food Industry

基　　金：山东省自然科学基金项目(No.Q2004B01)

摘　　要：通过正交试验研究了苹果姜汁复合饮料的产品配方、工艺流程和工艺条件,结果表明:以苹果和生姜为主要原料,经破碎、榨汁、过滤,按姜汁6%,苹果汁35%,蔗糖16%,柠檬酸0.15%,CMC 0.1%,黄原胶0.3%的配方进行调配,经沸水杀菌20 min生产出的复合饮料色泽淡黄、混浊稳定,有苹果和生姜的特殊香味,酸甜适口,微有辣味。This experiment studies formulation and production process of Ginger Juice and Apple Juice Compound Turbid Drink by orthotropic experiment. The results indicated that a turbid and stable compound drink can be produced after sterilization in boiling water for 20 minutes. The apples and gingers were used as the main raw materials and the process step included breaking, squeezing, filtering and mixing with the following formula： ginger juice 6%, apple juice 35 %, sugar 16 %, CMC 0.1% , xanthan 0.3 %, citric acid 0.15 %. The drink has a color of yellow, typical flavor of apple and ginger, and it is sweet, sour and delicious.

关 键 词：姜汁 苹果汁 配方 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]