软枣猕猴桃-山芹菜复合饮料的研制  

Development of Actinidia arguta-Mountain Celery Compound Beverage

作　　者：亓伟华 胡楠楠 张稀良 秦凤贤 尤丽新 QI Weihua;HU Nannan;ZHANG Xiliang;QIN Fengxian;YOU Lixin(Changchun University of Science and Technology,Changchun 130600,China;Jilin Research Center of Functional Food Industry Engineering,Changchun 130600,China)

机构地区：[1]长春科技学院,吉林长春130600 [2]吉林省功能性食品产业工程研究中心,吉林长春130600

出　　处：《中国果菜》2022年第11期27-31,共5页China Fruit & Vegetable

基　　金：长春科技学院青年科研启动基金项目(CCKJ201712)。

摘　　要：本文以软枣猕猴桃和山芹菜作为主要原材料研制软枣猕猴桃-山芹菜复合饮料,以感官评分为评价指标,采用单因素和正交试验优化软枣猕猴桃-山芹菜复合饮料的制备工艺。结果发现,复合饮料的最佳配料比为软枣猕猴桃和山芹菜汁(比例1∶1)用量35%、白砂糖用量10%、柠檬酸用量0.04%、羧甲基纤维素用量0.15%,制成的软枣猕猴桃-山芹菜复合饮料感官评分最高,色泽呈淡绿色,口味独特,酸甜可口。In this study,Actinidia arguta and mountain celery were used as the main raw materials to develop a A.arguta-mountain celery compound beverage.Using sensory score as the evaluation index,single factor and orthogonal experiments were used to optimize the preparation of A.arguta-mountain celery compound beverage.The results showed that the optimal ratio of ingredients for the compound beverage was 35% of A.arguta and celery juice(1 ∶1),10% of granulated sugar,0.04% of citric acid and 0.15% of carboxymethyl cellulose.The A.arguta-mountain celery drink had the highest sensory score,light green color,unique taste,sweet and sour taste.

关 键 词：软枣猕猴桃 山芹菜 复合饮料 感官评价 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]