仙人掌黄瓜复合饮料的研制  

Development of Compound Beverage from Cactus and Cucumber

作　　者：郑亚琴[1] 

机构地区：[1]临沂师范学院生命科学学院,山东临沂276005

出　　处：《食品科学》2010年第22期525-528,共4页Food Science

摘　　要：以"米邦塔"仙人掌和黄瓜为原料,进行仙人掌护色、原料配比、仙人掌黄瓜复合饮料稳定性和产品质量指标实验,研制出复合饮料。采用正交试验探索出仙人掌黄瓜复合饮料的最佳工艺配方:仙人掌汁15%,黄瓜汁30%,白砂糖9%;仙人掌汁较好的护色剂为0.6g/LVC+0.02g/LNa2SO3、热烫时间3min、护色时间0.5h,复合稳定剂为同时添加总量各为0.1%的耐酸CMC-Na和卡拉胶。Cactus and cucumber were used as the raw materials to develop a compound beverage through exploring the color retention of cactus juice, optimal formula, stability and product quality of compound cactus-cucumber juice drink. Orthogonal experiments were used to investigate the optimal formula of compound cactus-cucumber beverage. Results indicated that the optimal formula were 15% cactus juice, 15% cucumber juice and 9% sugar. Better color retention effect of cactus juice was observed under the conditions of 0.6 g/L vitamin C, 0.02 g/L Na2SO3, blanching time of 3 min and color protection time of 0.5 h. The optimal compound stabilizers were 0.1% CMC-Na and 0.01% carrageenan.

关 键 词：“米邦塔”仙人掌 黄瓜 复合饮料 生产工艺 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]