西芹雪梨复合饮料的研制  

Development of Celery and Pear Compound Beverage

作　　者：陈江萍[1] CHEN Jiangping(Taizhou Vocational College of Science&Technology,Taizhou 318020,China)

机构地区：[1]台州科技职业学院,浙江台州318020

出　　处：《现代食品》2022年第24期107-109,116,共4页Modern Food

摘　　要：本文以西芹、雪梨为主要原料,通过试验研究西芹汁与雪梨汁配比、复合饮料糖酸配比、复合稳定剂配比,确定西芹雪梨复合饮料的最佳配方。结果表明,西芹雪梨复合饮料的最适配方为西芹汁∶雪梨汁配比1∶2、白砂糖7.0%、柠檬酸0.33%、黄原胶0.10%以及果胶0.05%。用该配方制成的复合饮料酸甜适口,具有西芹与雪梨特有的风味,是一款营养健康的饮品。In this paper, celery and pear were used as the main raw materials to study the proportion of celery juice and pear juice, the proportion of sugar and acid in compound drinks, and the proportion of compound stabilizers;The optimum formula of celery and pear compound beverage was determined by orthogonal test. The results showed that the optimum formula of celery and pear compound drink was celery juice∶pear juice ratio 1∶ 2, white sugar 7.0%, citric acid 0.33%, xanthan gum 0.10%, pectin 0.05%. The compound drink made with the formula is sweet and sour, and has the unique flavor of celery and pear. It is a nutritious and healthy drink.

关 键 词：西芹 雪梨 复合饮料 配方 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]