苹果-猕猴桃复合果汁饮料的研究  

Study on apple-kiwifruit compound juice beverage

作　　者：李珍珠 丁俊豪 赵光远[1,2,3] 纵伟 LI Zhen-zhu;DING Jun-hao;ZHAO Guang-yuan;ZONG Wei(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450002,Henan,China;Henan Collaborative Innovative Center of Food Production and Safety,Zhengzhou 450002,Henan,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450002,Henan,China)

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450002 [2]食品生产与安全河南省协同创新中心,河南郑州450002 [3]河南省冷链食品质量安全控制重点实验室,河南郑州450002

出　　处：《粮食与油脂》2020年第9期68-72,共5页Cereals & Oils

基　　金：河南省食品加工过程安全控制技术创新团队(C20150024);河南省高等学校重点科研项目(20B550012)。

摘　　要：以苹果、猕猴桃为主要原料,采用单因素试验和正交试验的方法,优化苹果-猕猴桃复合饮料的配方。结果表明:最优配方为以复合汁饮料的质量为基准,白砂糖添加量8%、柠檬酸添加量0.25%、苹果∶猕猴(质量比)2∶1。通过单因素试验确定稳定剂为0.10%的羧甲基纤维素钠(CMC-Na)。储藏试验结果表明,最优配方下生产的复合果汁饮料具有较长的储藏时间,稳定性好。Using apple and kiwifruit as the main raw materials,the formula of apple-kiwifruit compound juice beverage was optimized by single factor test and orthogonal test.The results showed that the optimal formula was based on the mass of the compound juice beverage,with white sugar 8%,citric acid 0.25%,and mass ratio of apple to kiwi fruit 2∶1.The stabilizer was 0.10%sodium carboxymethyl cellulose(CMC-Na)by single factor test.The results of storage experiments showed that the compound juice beverage with the best formula has long storage time and good stability.

关 键 词：果汁饮料 工艺配方 稳定剂 储藏试验 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]