西红柿黄瓜胡萝卜复合饮料的研制  

Preparation of Compound Beverage of Tomato Cucumber and Carrot

作　　者：王丹丹[1] WANG Dandan(Department of Biology,Taiyuan Normal University,Jinzhong,030619,China)

机构地区：[1]太原师范学院生物系

出　　处：《太原师范学院学报（自然科学版）》2019年第4期93-96,共4页Journal of Taiyuan Normal University:Natural Science Edition

摘　　要：研究以西红柿、黄瓜和胡萝卜为原料的复合饮料,设计单因素试验和正交试验,以感官评分为评价指标,得出复合饮料的最佳配方:西红柿汁添加量45%、黄瓜汁添加量5%、胡萝卜汁添加量30%、白砂糖添加量3%.Based on the single factor experiment,orthogonal tests was designed to study the formula and the producing method of the compound beverage made of tomato cucumber and carrot. The result showed that the best formula of the compound beverage was obtained as follow: the tomato juice of 45%,the cucumber juice of 5%,carrot juice of 30%,sugar of 3%.

关 键 词：西红柿 黄瓜 胡萝卜 复合饮料 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]