海带胡萝卜番茄复合汁的研制  

作　　者：曾少葵[1] 蒋志红[1] 

机构地区：[1]湛江海洋大学食品工程系,524025

出　　处：《食品工业》2001年第2期14-16,共3页The Food Industry

摘　　要：本文研究了海带汁、胡萝卜汁、番茄汁的提取方法、复合汁的配方及主要营养组分。正交试验确定最适宜配方为海带汁35 %、胡萝卜汁25 %、番茄汁10 %、白糖7 % ;实验表明添加0 21 %复合稳定剂 ,复合汁的稳定性良好 ,并含有丰富的碘、钙、胡萝卜素和维生素C等营养物质 ,能有效地补充人体生长发育的需要。This article studied on extraction of kelp?carrot and tomato juice,determine the formula of composed juice,by orthogonal trial.Result indicates optimum cemponent was:kelp juice 35%,carrot juice 25%,tomato juice 10%?sugar 7%?0.21% composed stabilizer.Composed juice gained was of much iodize,calcium,carotene β etc.Which were help to human being growth.

关 键 词：稳定性 海带汁 胡萝卜汁 复合汁 番茄汁 配方 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]