复合果蔬饮料的工艺及稳定性探究  

Technology and Stability Exploration of Carrot Vegetable Drinks

作　　者：张婷[1] 闵甜[1] 赵超敏[2] 童晶晶[1] 吴晖[1] 赖富饶[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]上海出入境检验检疫局,上海200135

出　　处：《安徽农业科学》2015年第28期295-297,300,共4页Journal of Anhui Agricultural Sciences

基　　金：广东省高等学校科技创新重点项目(2012CXZD0009)

摘　　要：[目的]探究胡萝卜、猕猴桃、大枣为原料的复合果蔬汁的工艺和稳定性,以得到具有独特风味、营养保健和纯天然的新型饮料.[方法]通过单因素和k（33）的正交试验,得到复合饮料各成分的最佳配比,并通过正交试验获得最佳的稳定条件.[结果]最佳复合果蔬汁配方为：胡萝卜原浆30％,猕猴桃原浆25％,红枣原浆10％;最佳稳定性条件为果胶0.06％和结冷胶（低酰）0.04％复配,在80℃水浴加热30 min.试验得到的果蔬饮料具有胡萝卜、猕猴桃及红枣独特的风味和色泽,质地均匀,口感爽滑.[结论]研究可为今后果蔬汁饮料的开发提供参考.[ Objective ] To explore technology and stability of the fruit and vegetable juice with carrot, kiwi fruit, jujube as raw materials, obtain new drinks with unique flavor, nutrition, health and natural. [ Method] By single factor and L9 （33） orthogonal experiments to getthe best recipe of juice and the optimum stability condition. [ Result] The best recipe of juice is： carrot puree 30%, kiwi puree 25%, dates puree 10% ; the optimum stability condition is 0.06% pectin and gellan gum （ low acyl） 0.04% ; water bath heating 30min at 80 ℃. The fruit and vegetable drinks has carrot, kiwi and dates unique flavor and color, uniform texture and smooth taste. [ Conclusion ] The study can provide reference for the future development of fruit and vegetable juice drinks.

关 键 词：果蔬饮料 配方 稳定性 

分 类 号：S38[农业科学—农艺学]