武平盘菜百香果复合果蔬汁饮料的研制  

Development of Wuping Brassicacampestris and Passiflora edulis Complex Fruit and Vegetable Juice Drink

作　　者：陈志杰[1,2] 梁玉兰 潘志明[1] 钟彬扬 廖启华[1,2] Chen ZhiJie;Liang Yuan;Pan Zhiming;Zhong Binyang;Liao Qihua(Minxi Vocational&Technical College,Longyan 364000,Fujian,China;Graduate University of Mongolia,Ulaanbaatar 14200-0028,Mongolia)

机构地区：[1]闽西职业技术学院,福建龙岩364000 [2]蒙古国研究大学,蒙古国乌兰巴托14200-0028

出　　处：《农业技术与装备》2024年第6期179-182,共4页Agricultural Technology & Equipment

基　　金：福建省中青年教师教育科研项目(JAT210912)。

摘　　要：为提升武平农产品开发利用效率,以武平盘菜、百香果为原料,研究不同配方对复合果蔬汁口感、色泽、稳定性的影响,通过单因素试验,确定正交试验中盘菜汁用量3水平为20%、25%、30%;百香果汁用量3水平为15%、20%、25%;白砂糖用量3水平为6%、7%、8%。通过正交试验,确定复合饮料最佳配方为盘菜汁25%、百香果汁15%、白砂糖8%、稳定剂CMC与E415配比7∶3,研制的盘菜百香果复合果蔬汁饮料酸甜适中、香味浓郁、口感顺滑、性质稳定。In order to improve the development and utilization of Wuping agricultural products,the effects of different formulations on the taste,color and stability of composite fruit and vegetable juice were studied with Wuping Brassicacampestris and Passiflora edulis as raw materials.Through single factor test,the level 3 of Brassicacampestris juice consumption in orthogonal test was determined to be 20%,25%and 30%.The dosage of Passiflora edulis juice 3 levels were 15%,20%,25%;The amount of white sugar 3 level is 6%,7%,8%.Through the orthogonal test,the optimal formula of the composite beverage was determined as Brassicacampestris juice 25%,Passiflora edulis juice 15%,white sugar 8%,stabilizer CMC and E415 ratio 7∶3.The prepared composite Brassicacampestris and Passiflora edulis juice beverage was moderate in sweetness and sour,rich in flavor,smooth in taste and stable in nature.

关 键 词：盘菜 百香果 果蔬汁饮料 配方 武平 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]