菠萝西番莲复合果汁饮料的研制  

Study on a mixed juice beverage of pineapple and passionfruit

作　　者：杨春城[1] 邹文海[1] 黄国宏[1] 钟华锋[1] 谭旖宁[1] 

机构地区：[1]广西职业技术学院,广西南宁530226

出　　处：《饮料工业》2012年第4期14-17,共4页Beverage Industry

基　　金：课题编号:桂科攻2011-4-10

摘　　要：以菠萝、西番莲为主要原料制备复合果汁饮料。研究了成分配比、稳定剂的选择等因素对复合果汁饮料风味及稳定性的影响,结果表明:当成分配比为菠萝汁30%、西番莲汁1%、总糖11%、总酸0.15%,稳定剂为黄原胶0.08%、CMC-Na0.1%、海藻酸钠0.08%时制成的复合果汁饮料风味及稳定性最佳。A mixed juice beverage was made from pineapple and passionfruit as the major materials. The factors affecting the flavor and stability of the beverage, including the proportion of ingredients and selection of stabilizers, were investigated. The results showed that pineapple juice 30%, passionfruit juice 1%, sugar 11%, total acid 0.15%, xanthan gum 0.08%, CMC-Na 0.1% and sodium alginate 0.08% were mixed to give a beverage with the best flavor and stability.

关 键 词：菠萝 西番莲 复合果汁饮料 稳定性 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]