野樱桃李蓝莓复合果汁饮料的工艺研究  

Processing Technology of Prunus Cerasifera and Blueberry Composite Beverage

作　　者：张雪梅[1] 刘艳怀 代绍娟[1] 雷勇[1] 尹俊涛[1] 

机构地区：[1]石河子开发区神内食品有限公司,新疆石河子832000

出　　处：《饮料工业》2017年第5期17-20,共4页Beverage Industry

摘　　要：以野樱桃李、蓝莓为主要原料,通过添加适当的甜味剂、酸度调节剂和稳定剂等研制出风味独特的野樱桃李蓝莓复合果汁饮料。通过单因素实验和正交试验可以得出野樱桃李蓝莓复合饮料的最佳工艺配方为:野樱桃李浆25%,蓝莓浆20%,白砂糖4.0%,柠檬酸0.06%,果胶0.06%,黄原胶0.04%和CMC-Na 0.04%。A composite beverage is developed with prunus cerasifera and blueberry as main raw materials,sugar and citric acid as accessories,adding a certain amount of stabilizer. By single factor test and orthogonal experiment design,the optimal formula of the blending beverage of blueberry and Chinese yam is as follows： the amount of prunus cerasifera is 25%,the amount of blueberry is 20%;the amount of sugar is 4.0%;the citric acid is 0.06%;the pectin is0.06%,the xanthan gum is 0.04% and the CMC-Na is 0.04%.

关 键 词：野樱桃李 蓝莓 复合饮料 工艺研究 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]