香橙柠檬饮料稳定性的研究  

Study on Stability of Orange and Lemon Beverage

作　　者：孟秀梅[1,2] 赵文超 左军霞 李明华 张兰[1,2] 田晶静 MENG Xiu-mei;ZHAO Wen-chao;ZUO Jun-xia;LI Ming-hua;ZHANG Lan;TIAN Jing-jing(Jiangsu Food and Pharmaceutical Science College,Huaian 223003,Jiangsu,China;Jiangsu Engineering Research and Department Center for Food Processing,Huaian 223003,Jiangsu,China)

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003 [2]江苏食品加工工程技术研究开发中心,江苏淮安223003

出　　处：《江苏调味副食品》2021年第2期27-32,共6页Jiangsu Condiment and Subsidiary Food

基　　金：江苏省大学生创新创业训练计划项目(3011500205)。

摘　　要：以香橙和柠檬为原料制备复合果汁饮料。以稳定性和感官评分为指标,通过单因素实验和响应面试验确定香橙柠檬饮料的配方:香橙汁10%、柠檬汁5%、魔芋胶0.04%、果胶0.03%、黄原胶0.07%。以此配方制得饮料,感官评分为92.5分,稳定性为78.2%。香橙柠檬饮料色泽橙黄,富含维生素和矿物质,具有香橙、柠檬的复合香气,酸甜适口。Taking orange and lemon as raw materials,compound juice drink was produced.By single factor experiment and response surface experiment,the optimum formula was determined as follows:orange juice of 10%,lemon juice of 5%,konjac gum of 0.04%,pectin of 0.03%and xanthan gum of 0.07%.The sensory score was 92.5,the stability was 78.2%.Orange and lemon beverage with orange color,rich vitamins and minerals,complex aroma of orange and lemon,sweet and sour flavor.

关 键 词：香橙 柠檬 饮料 稳定性 响应面法 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]