芹菜黄瓜复合蔬菜汁的研制  

Development of Compound Vegetable Juice of Celery and Cucumber

作　　者：侯丽丽[1] 陈洪海 蔡敏杰[1] 张一[1] 

机构地区：[1]吉林工商学院食品工程学院,吉林长春130062 [2]长春设备工艺研究所,吉林长春130012

出　　处：《饮料工业》2014年第1期11-14,共4页Beverage Industry

摘　　要：以黄瓜、芹菜为主要原料,以感官评分作为评定标准,通过单因素实验和正交试验,最终确定黄瓜、芹菜复合蔬菜汁的最优配方为黄瓜、芹菜配比为4∶1、白糖添加量为25g、柠檬酸添加量为0.6g、蜂蜜添加量为6g。所制得的蔬菜汁浅黄绿色透明,开瓶有香气,酸甜爽口、滋味宜人,组织状态均匀、无杂质。Compound vegetable juice was developed from cucumber and celery as the major materials. With sensory scores as the criteria for evaluation and by single-factor and orthogonal experiments,the optimum formula of the compound juice was determined as follows：cucumber juice∶celery juice=4∶1,sugar 25g,citric acid 0.6g and honey 6g. The compound vegetable juice obtained,without impurities,was featured by a yellow green color,transparent appearance,nice aroma, good taste and uniform texture.

关 键 词：芹菜 黄瓜 蔬菜汁 正交试验 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]