马家沟芹菜哈密瓜复合果蔬汁饮料的研制  

Development of Beverage Mixed with Majiagou Celery and Hami Melon

作　　者：李翠萍[1] 杨延存[1] 邢智鹏 王茜[1] 邵钰茹 LI Cuiping;YANG Yancun;XING Zhipeng;WANG Xi;SHAO Yuru(Qingdao Institute of Technology,Qingdao 266300,China)

机构地区：[1]青岛工学院,山东青岛266300

出　　处：《现代食品》2024年第3期84-88,共5页Modern Food

基　　金：2022年度青岛工学院科研计划项目(2022KYJH001);2016年青岛市专家工作站:青岛市蓝莓涂膜保鲜专家工作站。

摘　　要：目的:以马家沟芹菜、新鲜的哈密瓜为主要原料,研发新型的复合果蔬饮料产品。方法:通过单因素以及正交试验,确定复合果蔬汁饮料的最佳工艺配方。结果:马家沟芹菜哈密瓜汁的最佳工艺配方为马家沟芹菜浆汁9%、哈密瓜汁6%、果葡糖浆4%、柠檬酸0.20%、蜂蜜2.0%。结论:研制的果蔬饮料酸甜爽口、色泽均一、风味独特,为果蔬汁的开发提供了参考依据。Objective:With Majiagou celery and fresh cantaloupe as the main raw materials,a new type of composite fruit and vegetable beverage product was developed.Method:Through single factor and orthogonal test,the optimum technological formula of complex fruit and vegetable juice beverage was determined.Result:The optimum process formula of Majiagou celery and Hami melon juice was 9%Majiagou celery pulp,6%Hami melon juice,4%high fructose corn syrup,0.20%citric acid and 2.0%honey.Conclusion:The prepared fruit and vegetable beverage has the characteristics of sweet and sour taste,uniform color and unique flavor,which provides a reference for the development of fruit and vegetable juice.

关 键 词：马家沟芹菜 哈密瓜 复合果蔬汁饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]