苦瓜、番茄和胡萝卜复合果蔬汁的研制  

Develepment of Compound Fruits and Vegetables Juice Balsam Pear,Tomato and Carrot

作　　者：王群[1] 吴翔[2] 吴龙英[2] 

机构地区：[1]贵州省贵阳市乌当区蔬菜技术服务中心,贵州贵阳550018 [2]贵州大学生命科学学院

出　　处：《农技服务》2010年第11期1465-1466,1468,共3页AGRICULTURAL TECHNOLOGY SERVICE

摘　　要：以苦瓜、番茄、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:苦瓜汁40%,番茄汁20%、胡萝卜汁15%、白砂糖10%、柠檬酸为0.2%时混合为最佳配比。此复合果蔬汁营养丰富、酸甜可口、口感良好。Take three kinds of juices as the material production, compound fruits and vegetables juice, conclude the balsam pear, 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 balsam pear juice 40%, the tomato juice 20%, the carrot juice 15% mixed the best allocated proportion, while the white granulated sugar are 10%, the citric acid is 0. 2%. Compound fruits and vegetables juice have enough nutrition, the sour and sweet is delicious, the product is all good.

关 键 词：苦瓜 番茄 胡萝卜 复合果蔬汁 

分 类 号：S726[农业科学—林木遗传育种]