雪莲果、西红柿和胡萝卜复合果蔬汁的研制  

DEVELEPMENT OF COMPOUND FRUITS AND VEGETABLES JUICE THE SAUSSUREA INVOLUCRATE FRUIT,TOMATO AND CARROT

作　　者：吴翔[1] 吴龙英[1] 李莹莹[1] 焦鲁英[1] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025

出　　处：《食品研究与开发》2009年第4期79-82,共4页Food Research and Development

摘　　要：以雪莲果、西红柿、胡萝卜3种汁液为原料生产复合果蔬汁,通过正交试验筛选出一组最佳果蔬汁配比。结果表明:雪莲果汁40mL、番茄汁20mL、胡萝卜汁15mL、白砂糖10%、柠檬酸为0.2%时混合为最佳配比。Take three kinds of juices as the material production, compound fruits and vegetables juice, conclude the saussurea involucrate fruit, the tomato and the carrot. Screening a best group of fruits and vegetables allocated proportion through the orthogonal experiment. The experimental result indicated that, the saussurea involucrate fruit juice 40 mL, the tomato juice 20 mL, the carrot juice 15 mL mixed the best allocated proportion, while the white granulated sugar are 10 %, the citric acid is 0.2 %.

关 键 词：雪莲果 西红柿 胡萝卜 复合果蔬汁 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]