胡萝卜-柚复合果蔬饮料的研制  

Development of Natural Compound Fruit and Vegetable Beverage of Carrot and Pomelo

作　　者：张芳 邢霄龙 ZHANG Fang;XING Xiao-long(College of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China;Zhengzhou City Food Safety Rapid Test Key Laboratory,Zhengzhou 450064,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450064 [2]郑州市食品安全快速检测重点实验室,河南郑州450064

出　　处：《饮料工业》2020年第6期31-35,共5页Beverage Industry

摘　　要：以新鲜柚子、胡萝卜为主要原料,并添加柠檬酸、白砂糖、黄原胶进行调配,研制出一种营养健康、口味丰富的营养型复合饮料。通过单因素实验和正交试验来确定影响饮料的最佳配方。结果表明,胡萝卜-柚饮料的最佳配方为:原浆含量40%、柚子∶胡萝卜=2∶3、白砂糖3%、柠檬酸0.03%、黄原胶0.03%。影响饮料质量的因素为:酸度>饮料配比>糖度>黄原胶。该复合饮料营养丰富、口感细腻、风味独特。Using fresh pomelo and carrots as the main raw materials,and adding citric acid,white sugar,and xanthan gum for blending,a nutritious,healthy,and rich-tasting nutritional compound beverage is developed.The single factor experiment and orthogonal experiment were used to determine the optimal formula of beverage.The results showed that the best formula of carrot-pomelo beverage was 40%of the original pulp,and pomelo∶carrot=2∶3,white granulated sugar 3%,citric acid 0.03%,xanthan gum 0.03%.The influencing factors of beverage quality were:beverage acidity>ratio>saccharification>xanthan gum.The compound drink is rich in nutrition,delicate in taste and unique in flavor.

关 键 词：柚子 胡萝卜 复合果蔬饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]