黑莓复合果汁的研制  

Research and development of blackberry compound juice

作　　者：赵慧芳[1] 吴文龙[1] 姚蓓[1] 闾连飞[1] 方亮[1] 李维林[1] 

机构地区：[1]江苏省中国科学院植物研究所,江苏南京210014

出　　处：《食品与机械》2013年第5期208-212,共5页Food and Machinery

基　　金：江苏省产学研联合创新资金项目(编号:BY2011164;BY2011198)

摘　　要：为开发一种新型的全天然、高品质的黑莓复合果汁饮品,通过感官评定和营养成分测定的方法,进行复合果汁配比试验。结果表明,黑莓复合果汁饮料的最佳配比为梨原汁70%,黑莓原汁10%～30%,蓝莓原汁10%～15%。该条件生产的复合果汁色泽艳丽,风味独特,酸甜适口,营养丰富,且具有较好的稳定性。In order to development an additive free superior blackberry compound juice, proportioning test of blackberry, blueberry and pear juice was carried out. The results indicated that the optimum proportion of blackberry compound juice were blackberry juice 10%-30%, blueberry juice 10% - 15% and pear juice 70%. Blackberry compound juice has excellent stability, beautiful color, sweet-sour taste, pleasant arornaotic and rich nutrition.

关 键 词：黑莓 复合果汁 糖酸比 感官评定 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]