南瓜原汁饮料的研制  

Research on the Raw Pumpkin Juice Beverage

作　　者：郑晓杰 王海棠 邹盈 徐凤鑫 

机构地区：[1]温州市农业科学研究院,浙江温州325006

出　　处：《农产品加工（下）》2007年第4期70-71,75,共3页Farm Products Processing

摘　　要：以南瓜为主要原料,经切分、预煮、打浆、过滤、调配、胶磨均质和杀菌等工序,生产原味南瓜汁饮料。采用正交试验,对原味型南瓜汁饮料主要原料的配方和稳定剂进行优选。结果表明,使用复合稳定剂和最佳配方制得的原味型南瓜汁饮料,酸甜适宜、风味较佳,而且在室温下保质期可达120d。In this paper, the process of preparing raw pumpkin juice beverage was discussed. The optimum main raw material prescription and stabilizer of raw pumpkin juice beverage were selected in orthogonal experimental method. The experimental results were as follows： In the optimum main raw material prescription. The optimum stabilizer was the compound. According to the optimum compound stabilizer and main raw material prescription, the raw pumpkin juice beverage had a good quality and stability in 120 d.

关 键 词：南瓜汁 饮料 稳定剂 正交试验 

分 类 号：TS278[轻工技术与工程—农产品加工及贮藏工程]