黑果腺肋花楸紫胡萝卜复合果汁的工艺研究  

Study on the Technology of Compound Juice of Aronia Melanocarpa and Purple Carrot

作　　者：张雪梅[1] 尹俊涛[1] 刘艳怀 代绍娟[1] 雷勇[1] ZHANG Xuemei;YIN Juntao;LIU Yanhuai;DAI Shaojuan;LEI Yong(Shihezi Development Zone Jinnai Food Co.,Ltd.,Shihezi,Xinjiang 832000,China)

机构地区：[1]石河子开发区神内食品有限公司,新疆石河子832000

出　　处：《农产品加工》2021年第19期41-45,共5页Farm Products Processing

摘　　要：通过对黑果腺肋花楸紫胡萝卜复合果汁品质影响较大的黑果腺肋花楸汁、紫胡萝卜浆、白砂糖、蜂蜜、柠檬酸、黄原胶、CMC-Na 7个原料添加量等单因素进行研究,以感官评分为评价指标,通过正交试验得出复合果汁的最佳配方中各组分添加量为黑果腺肋花楸汁30%,紫胡萝卜浆20%,白砂糖8%,蜂蜜2%,柠檬酸0.06%,黄原胶0.06%,CMC-Na 0.05%。Through the study of single factors such as raw material dosage of 7 ingredients,such as aronia melanocarpa,purple carrot,white sugar,honey,citric acid,xan-than gum and CMC-Na,which had a great influence on the quality of compound juice of aronia melanocarpa and purple carrot.Using sensory score as the evaluation index,the optimum formula of aronia melanocarpa and purple carrot compound juice was determined by orthogonal test.The results were as follows:aronia melanocarpa juice 30%,purple carrot pulp 20%,white sugar 8%,honey 2%,citric acid 0.06%,xan-than gum 0.06%and CMC-Na 0.05%.

关 键 词：黑果腺肋花楸 紫胡萝卜 复合果汁 加工工艺 稳定性 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]