悬浮红枣颗粒胡萝卜汁复合饮料的研制  

Development of Composite Carrot Juice of Jujube Date Suspended Beverage

作　　者：王丽玲[1,2] 熊素英[1] 乔占平[1] 侯旭杰[1] 

机构地区：[1]塔里木大学生命科学学院/新疆特色农畜产品加工重点实验室,新疆阿拉尔843300 [2]新疆生产建设兵团塔里木盆地植物资源保护与利用重点实验室,新疆阿拉尔843300

出　　处：《塔里木大学学报》2012年第4期22-27,共6页Journal of Tarim University

基　　金：塔里木大学校长基金创新群体项目(TDZKCX08001);塔里木大学校长基金硕士基金项目(TDZKSS07013)

摘　　要：以新鲜的红枣、胡萝卜为主要原料,配以白砂糖、稳定剂及柠檬酸,通过对红枣颗粒量、稳定剂选择和用量、酸度高低等配方工艺进行研究,经感官评定得出每升饮料的最优工艺配方为:红枣汁为360 ml,胡萝卜汁为540 ml,红枣颗粒为100 g,蔗糖为70 g,柠檬酸为3 g,琼脂为1.2 g、CMC为0.9 g,在此工艺配方条件下研制出具有浓郁的胡萝卜和红枣复合口味的红枣颗粒悬浮饮料,为其进一步规模生产提供参考价值和生产依据。Fresh jujube date and carrot as main material, sucrose, fixedness and critic acid used as supplements, the optimal prescrip- tion was determined, which was as follows： the Jujube date juice is 36%, carrot juice is 54%, jujube date granule is 10%, sugar is 7%, critic acid is 0.3%, agar is 0.12%, CMC is 0.09%. This study can resolve some technical problems in suspended beverage preparation, such as floating odds, broth and juice unsteady etc, which can offer some reference for production of this beverage in large scale.

关 键 词：红枣 胡萝卜 颗粒 果汁饮料 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]