杏、南瓜、胡萝卜复合果蔬汁的制备  

Preparation of Compound Beverage of Apricot,Carrot and Pumpkin

作　　者：项惠丹[1] 许时婴[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2009年第3期320-324,共5页Journal of Food Science and Biotechnology

基　　金：国家"十五"重大科技专项基金项目(2001BA501A232)

摘　　要：研究了由杏汁、南瓜汁和胡萝卜汁复配的复合果蔬汁的配方,以及增稠剂的选择与用量。通过三因素三水平正交试验并结合感官评定,确定了果蔬复合汁的最佳配方为:杏汁体积分数50%、南瓜汁体积分数40%、胡萝卜汁体积分数10%、蔗糖质量分数3%。实验表明:添加1.5 g/L耐酸性CMC-Na,复合汁的色泽诱人,风味独特,稳定性良好。The compound beverage with rich nutrient, alluring color and unique flavor was made of apricot, carrot and pumpkin. The optimum formulation was selected from the results of the orthogonal design and listed as follow： apricot ： carrot ： pumpkin=5 ： 4 ： 1, sucrose 3%. The stability of the beverage was enhanced by adding CMC-Na 1.5 g/L as stabilizer.

关 键 词：复合汁 杏汁 南瓜汁 胡萝卜汁 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]