胡萝卜和番茄复合汁的制备工艺研究  

Manufacturing Technology of the Composite Beverage of Carrot and Tomato Juice

作　　者：张锐[1] 白文[2] 马涛[1] 王帅[3] 于天颖[1] 李莉峰[1] 韩艳秋[1] 高雅[1] 

机构地区：[1]辽宁省农业科学院食品与加工研究所,沈阳110161 [2]吉林大学军需科技学院,长春130062 [3]辽宁省农业机械化研究所,沈阳110161

出　　处：《沈阳农业大学学报》2011年第2期227-230,共4页Journal of Shenyang Agricultural University

摘　　要：为制备具有营养保健功能的复合蔬菜汁,以胡萝卜、番茄为主要原料,以产品的感官性能与理化指标作为评价标准,通过正交试验确定了复合蔬菜汁的最优配方并优化了其生产工艺。结果表明:当主料:胡萝卜汁:番茄汁(V/V)为1:1,辅料加入量分别为:白砂糖5%,柠檬酸0.15%,蜂蜜5%,CMC-Na0.1%,黄原胶0.1%时,产品呈橙色,酸甜适宜,爽口细腻,具有较好的稳定性。With carrots and tomatoes as the main raw material,the optimal formula of the mixed juice with different proportion of carrots and tomatoes was determined through orthogonal experiment.In the juice,the ratio of carrot juice to tomato juice was 1：1 with sugar 5%,citric acid 0.15%,honey 5%,CMC-Na 0.1% and Xanthan gum 0.1%.The product with bright orange color had an appropriate and refreshing sweet and sour taste.The stability of the mixed juice was good.

关 键 词：胡萝卜 番茄 复合蔬菜汁 工艺 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]