南瓜饮料的研制  

Study on the Pumpkin Beverage

作　　者：胡静[1] 田志宏[1] 张长峰[1] 高梦祥[1] 

机构地区：[1]长江大学生命科学学院,湖北荆州434025

出　　处：《安徽农业科学》2007年第30期9687-9688,共2页Journal of Anhui Agricultural Sciences

基　　金：长江大学团委大学生科技创新基金资助

摘　　要：以南瓜为原料,研究了南瓜饮料的工艺配方,测定了饮料产品的技术指标。结果表明,南瓜饮料的工艺配方为:南瓜原汁20.000%,香兰素0.005%,甜蜜素0.005%,柠檬酸0.140%,苯甲酸0.015%,0.120%的复合胶(琼脂∶黄原胶=1∶1)。产品具有南瓜原有的橙黄色,无沉淀,具有浓郁的南瓜香气,味感柔和、酸甜适口。产品中可溶性固形物4.8%,总糖12.8 g/100 ml,总酸3.2 mmol/100 ml。The formula of pumpkin beverage with fresh pumpkin juice was studied,and the guide lines of the beverage were mensurated.Results showed that the best formula was pumpkin juice 20.000%,vanillin 0.005%,sodium cyclamate 0.005%,citric acid0.140%,benzoic acid 0.015%,composite gum（agar∶xanthan gum=1∶1） 0.120%.The beverage had the color of nature pumpkin orange and no deposition,it also had full-bodied aroma of pumpkin and soft dainty taste.There were fusible solid 4.8%,gross sugar 12.8 g/100 ml,gross acid 3.2 mmol/100 ml in the beverage.

关 键 词：南瓜 饮料 配方 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]