黑枸杞黑番茄复合饮料的工艺研究  

Processing Technology of Composite Beverage with Lycium ruthenicum Murr and Purple Tomato

作　　者：张雪梅[1] 刘艳怀 代绍娟[1] 雷勇[1] 尹俊涛[1] ZHANG Xuemei;LIU Yanhuai;DAI Shaojuan;LEI Yong;YIN Juntao(Shihezi Development Zone Jinnai Food Co.,Ltd.,Shihezi,Xinjiang 832000,Chin)

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：《农产品加工（下）》2018年第6期43-45,共3页Farm Products Processing

摘　　要：以黑枸杞、黑番茄为主要原料,白砂糖、柠檬酸等为辅料,并添加适当的稳定剂进行试验,研制出风味独特的黑枸杞黑番茄复合果汁饮料。结果表明,当黑枸杞浆添加量25%,黑番茄浆添加量20%,白砂糖添加量9.0%,柠檬酸添加量0.2%时,所制得的复合果汁饮料酸甜可口、风味独特;当稳定剂添加量为果胶0.03%,黄原胶0.04%,CMC-Na 0.06%时,所得的产品组织状态稳定。A composite beverage was developed with Lycium ruthenicum Murr and purple tomatoes as main raw materials, sugar and citric acid as accessories, add the right amount of stabilizer, developed a unique Lycium ruthenicum Murr and purple tomato compound fruit juice drink. Result displayed that the amount of Lycium ruthenicum Murr was 25%, the amount of purple tomato 20%, the amount of sugar 9.0%, the citric acid 0.2%, the compound fruit juice drinks are delicious and special. The addition of stabilizer： the pectin was 0.03%, the xanthan gum 0.04% and the CMC-Na 0.06%, the product organization status was stable.

关 键 词：黑枸杞 黑番茄 复合饮料 工艺研究 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]