南瓜菠萝胡萝卜复合饮料加工工艺研究  

Research on the Pumpkin,Pineapple,and Carrot Compound Beverage

作　　者：王锡海[1] 赵亚[1] 石启龙[1] 

机构地区：[1]山东理工大学农业工程与食品科学学院,淄博255049

出　　处：《食品工业》2011年第9期83-85,共3页The Food Industry

基　　金：山东省高校科技计划项目(J09LC75)

摘　　要：以感官评分为指标,采用正交试验确定了南瓜、菠萝、胡萝卜复合饮料的配方;研究了黄原胶、卡拉胶、瓜尔豆胶、明胶、羧甲基纤维素钠(CMC)、海藻酸钠等6种稳定剂对南瓜、菠萝、胡萝卜复合饮料稳定性的影响,并通过正交试验确定了复合饮料的最适稳定剂及其质量分数。结果表明,复合饮料配方为:南瓜汁20%,菠萝汁15%,胡萝卜汁25%,木糖醇1.0%,蛋白糖0.10%;对复合饮料稳定性较好的复合稳定剂及其质量分数为:黄原胶0.10%,CMC 0.08%,卡拉胶0.01%。With sensory organs evaluation as experimental index,the formula of pumpkin,pineapple,and carrot compound beverage was determined by orthogonal test.The effects of xanthan gum,carrageenan,guar gum,gelatin,carboxy methylcellulose and sodium alginate on the stability of compound beverage were studied.The mixed stabilizers of compound beverage were also determined by orthogonal test.The results showed that the optimal formula was as follows： the pumpkin juice 20%,the pineapple juice 15%,the carrot juice 25%,the xylitol 1.0%,the protein sugar 0.10%.The optimum mixed stabilizers and mass fractions for compound beverage were xanthan gum 0.10%,carboxy methylcellulose 0.08 %,carrageenan 0.01%.

关 键 词：南瓜 菠萝 胡萝卜 复合饮料 稳定剂 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]