枸杞柑橘黄梨复合果汁饮料的研究  

Study on Compound Juice Beverage of Wolfberry,Citrus and Yellow Pear

作　　者：张郁松 ZHANG Yusong(College of Equipment Management and Support,Armed Police Engineering University,Xi'an 710086)

机构地区：[1]武警工程大学装备管理与保障学院,西安710086

出　　处：《食品工业》2024年第7期16-18,共3页The Food Industry

基　　金：国家自然基金青年基金(项目批准号:31701562)。

摘　　要：为开发有一定保健功能和附加值的新型饮料,以枸杞汁、柑橘汁、黄梨汁为主料,以果葡糖浆、白砂糖、柠檬酸为辅料,通过正交试验确定最佳配方。结果表明,最佳配方为复合果汁含量10%(枸杞汁、柑橘汁、黄梨汁体积比6︰3︰1)、果葡糖浆用量3%、白砂糖用量4%、柠檬酸用量0.8%、稳定剂用量0.3%。所得饮料酸甜可口、口感柔和、状态稳定,具有枸杞、柑橘和黄梨特有的风味和香气。In order to develop a new type of beverage with certain health care function and added value,the optimum formula was determined by orthogonal test with wolfberry juice,citrus juice and yellow pear juice as main materials and high fructose corn syrup,white granulated sugar and citric acid as auxiliary materials.The results showed that the optimum formula was the content of compound juice 10%(the volume ratio of wolfberry juice,citrus juice and yellow pear juice 6:3:1),the content of high fructose corn syrup 3%,the content of white sugar 4%,the content of citric acid 0.8%and the content of stabilizer 0.3%.The obtained beverage has the characteristic flavor and aroma of wolfberry,citrus and yellow pear.

关 键 词：枸杞汁 柑橘汁 黄梨汁 复合饮料 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]