红枣-胡萝卜复合饮料的加工工艺研究  

Study on the Processing Technology of Mixed Beverage of Jujube and Carrot

作　　者：刘娟[1] 田呈瑞[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《安徽农业科学》2009年第25期12163-12165,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]确定红枣-胡萝卜复合饮料的最佳工艺条件。[方法]以红枣和胡萝卜为原料,用酶法提取枣汁,通过正交试验确定枣汁的最佳浸提条件、红枣-胡萝卜复合饮料的最佳配方,在红枣-胡萝卜复合饮料中分别加入CMC、黄原胶、海藻酸钠3种稳定剂,研究稳定剂对复合饮料的影响。[结果]枣汁提取的最佳工艺条件为:加水量为枣重的7倍,果胶酶用量0.25%,在45℃下提取4 h。红枣-胡萝卜复合饮料的最佳配方为:红枣汁40%,胡萝卜汁45%,蔗糖8%,柠檬酸0.10%。选择海藻酸钠作为红枣-胡萝卜复合饮料的稳定剂,其适宜用量为0.15%。[结论]该复合饮料色泽红润,口感细腻,酸甜适口,具有浓郁的胡萝卜和枣的复合香气,是集营养和保健于一体的天然饮品。[ Objective ] The study aimed to confirm the optimum technology condition for mixed beverage of jujube and carrot. [ Method ] Using jujube and carrot as the raw materials, the jujube juice was extracted by enzyme method and the optimum extracting mixed for preparing jujube juice and the optimum formula for preparing mixed beverage of jujube and carrot were confirmed through the orthogonal tests, resp. 3 kinds of stabilizers of CMC xanthan cum and sodium alga acid was added into the mixed beverage to study the effect of stabilizer on the mixed beverage. [ Result ] The optimum extracting condition for jujube juice was： the ratio of water to jujube of 7, pectinase dosage of 0.25% , extracting temperature of 45 ℃ and extracting, time of 4 h. The best technological parameter for the mixed beverage was ： jujube juice of 40% , carrot juice of 45% , sugar of 8%, citric acid of 0.1%. The sodium alga acid was selected as the stabilizers with the suitable dosage of 0. 15%. [ Conclusion] The mixed beverage had the red color, the taste of sweet and sour and the compound flavor of strong jujube and carrot, which was a natural beverage with function of nutrition and health care.

关 键 词：红枣汁 胡萝卜汁 复合饮料 

分 类 号：TS201.1[轻工技术与工程—食品科学]