黄瓜、胡萝卜、番茄复合饮料的研制  

Development of Compound Beverage of Cucumber,Carrot and Tomato

作　　者：尚天翠 Shang Tiancui(College of Biology and Geography Sciences,Yili Normal University,Yining 835000,China)

机构地区：[1]伊犁师范大学生物与地理科学学院

出　　处：《安徽农学通报》2019年第20期130-131,共2页Anhui Agricultural Science Bulletin

摘　　要：以黄瓜汁、胡萝卜汁、番茄汁为原料研制复合汁饮料,筛选最佳配比以及稳定剂,结果表明,产品的最佳配方为:黄瓜汁35%、胡萝卜汁25%、番茄汁10%、白砂糖7%;稳定剂选用0.01%CMC-Na(羧甲基纤维素-钠)和0.01%海藻酸钠;杀菌条件:121℃下,15s。This paper studied on the extraction methods of cucumber juice,carrot juice,tomatojuice juice and the methods of complex juice,and dissussed that affect the status of products and organizations and style factors.The re sult that the best combination of cucumber,carrot and tomato is 35%of cucumber,25%of carrots,10%of tomatoes,7%of Sugar,And 0.01%sodium carboxymethyl cellulose and 0.01%sodium polymannuronate were selected as stsbi lizers,in 121℃,sterilization 15s.

关 键 词：番茄汁 胡萝卜汁 黄瓜汁 复合蔬菜汁 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]