甜橙-胡萝卜汁复合饮料加工工艺研究  

Manufacturing Technology of the Composite Beverage of the Sweet Orange and Carrot Juice

作　　者：姚成强[1] 

机构地区：[1]长江师范学院,重庆408100

出　　处：《农产品加工（下）》2008年第6期51-53,共3页Farm Products Processing

摘　　要：以重庆甜橙和胡萝卜为原料,采用多次配方试验,研究其复合饮料的生产工艺和加工技术。结果表明,甜橙汁与胡萝卜汁的体积比为1:9,以35%的原汁含量和12%的可溶性固形物生产的复合饮料的营养物质损失较少,口味优良、品质俱佳。Using the sweet orange and carrot in Chongqing, its manufacturing technology was studied with multiple formulation. The results showed that when the ratio of the sweet orange and carrot juice was 1 ： 9, the composite beverage, which was derived from 35% concentration of the raw juice and 12% soluble solid matter, resulted in the less lost of nutrient material, good taste, and high quality.

关 键 词：甜橙汁-胡萝卜汁 复合饮料 工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]