减肥降压复合蔬菜汁的制备及研究  

Preparation and Research of Weight Loss and Lower Blood Pressure Function Compound Vegetable Juice

作　　者：魏文静[1] 李悦[1] 宋翔[1] 

机构地区：[1]天津渤海职业技术学院,天津300402

出　　处：《食品研究与开发》2016年第8期86-88,共3页Food Research and Development

摘　　要：以冬瓜、芹菜、南瓜3种蔬菜为主要原料生产复合蔬菜汁,通过正交试验筛选出一组最佳蔬菜汁配比。结果表明:冬瓜汁8%、芹菜汁10%、南瓜汁10%、含蔗糖姜汁10%、琼脂用量0.10%、羧甲基纤维素钠用量0.1%时混合为最佳配比。Taking the wax gourd,the celery and the pumpkin as the main raw materials to produce the compound vegetable juice,the best proportion of compound vegetable juice by orthogonal test was investigated. The experimental results showed that the best allocated proportion was as follows：the wax gourd juice 8 %,the celery juice 10 %,the pumpkin juice 10 %,the sucrose containing ginger juice 10 %,the agar 0.10 %,and the carboxymethylcellulose sodium 0.1 %.

关 键 词：复合蔬菜汁 正交试验 配比 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]