恰玛古无花果复合果蔬汁工艺  

Processing Technology of Compound Juice Made from Brassica rapa L and Ficus carica L

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

机构地区：[1]石河子开发区神内食品有限公司,石河子832000

出　　处：《食品工业》2021年第12期201-205,共5页The Food Industry

摘　　要：为提升新疆特色果蔬开发利用,以恰玛古、无花果为主要原料,采用单因素试验和正交试验,对复合果蔬汁饮料的生产工艺和原辅料配比进行优化。试验结果表明,原辅料最佳配比为恰玛古原浆10%、无花果原浆15%、白砂糖4%、柠檬酸0.12%、CMC-Na 0.05%、黄原胶0.07%、卡拉胶0.04%。所生产出的产品色泽呈淡黄色,组织状态均匀,酸甜可口,风味特别。To improve the development and utilization of Xinjiang’s characteristic fruits and vegetables,using Brassica rapa L and Ficus carica L as the main raw materials,single-factor experiments and orthogonal experiments were used to optimize the production process and the ratio of raw and auxiliary materials of the compound fruit and vegetable juice beverage.The test results showed that the best ratio of raw and auxiliary materials was 10% Brassica rapa L puree,15% Ficus carica L puree,4% white sugar,0.12% citric acid,CMC-Na 0.05%,xanthan gum 0.07%,carrageenan 0.04%.The product produced was light yellow in color,uniform in structure,sweet and sour,and had a special flavor.

关 键 词：恰玛古 无花果 复合果蔬汁 正交试验 稳定性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]