沙糖橘·西番莲·荸荠复合果蔬汁饮料的配方工艺研究  

Study on Processing Technique of Sugar Orange,Passionflower,Water Chestnut Compound Juice

作　　者：简少芬[1] 张少平[1] 潘换花 

机构地区：[1]广东省肇庆学院生命科学学院,广东肇庆526000

出　　处：《安徽农业科学》2017年第7期70-72,共3页Journal of Anhui Agricultural Sciences

基　　金：2015年度广东省大学生创新创业项目(201510580052)

摘　　要：[目的]探讨沙糖橘、西番莲、荸荠复合果蔬汁饮料最佳配方工艺。[方法]以沙糖橘、西番莲、荸荠为主要原料,以感官评价为指标,通过单因素和正交试验确定复合果蔬汁饮料产品的最佳配方。[结果]复合果蔬汁最佳的配方:复合果蔬汁配比沙糖橘汁∶西番莲汁∶荸荠汁为5∶2∶3,复合果蔬汁含量35%,白砂糖含量10%,柠檬酸含量0.05%。[结论]该配方工艺生产的复合果蔬汁饮料营养丰富,并具有与新鲜果肉相似的香气、色泽,口感独特。[ Objective ] The optimum formula for the compound juice of sugar orange, passionflower and water chestnut was discussed. [ Method] With sugar orange, passionflower and water chestnut as raw material, sensory evaluation as standard, through single factor and orthogonal test, the optimal formula of compound juice was obtained. [ Result] The optimum formula of the compound juice was as follows： the most suitable ratio of sugar orange juice, passionflower juice and water chestnut juice was 5： 2： 3, the compound juice of 35%, white sugar of 10% and citric acid of 0.05%. [ Conclusion] The compound beverage is rich in nutrition, and has the similar flavor and color with fresh flesh.

关 键 词：沙糖橘 西番莲 荸荠 复合果蔬汁 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]