沙棘胡萝卜复合饮料的研制  

Development of Sea Buckthorn Carrot Compound Beverage

作　　者：余小娜[1] 蔡艳美 YU Xiaona;CAI Yanmei(School of Food and Pharmacy,Xuchang University,Xuchang 461000,China)

机构地区：[1]许昌学院食品与药学院,河南许昌461000

出　　处：《许昌学院学报》2024年第5期70-74,共5页Journal of Xuchang University

基　　金：许昌学院自然科学基金(2024YB016)。

摘　　要：以沙棘和胡萝卜为原料,在单因素试验基础上设计正交试验,以感官评价得分为评价指标,确定了沙棘胡萝卜符合饮料的最佳配方.结果表明,沙棘胡萝卜复合饮料的最佳配方为:沙棘汁、胡萝卜汁、白砂糖、无水柠檬酸、黄原胶的添加量分别为30%、15%、9%、0.10%,0.15%.沙棘胡萝卜复合饮料的感官品质最佳.Using seabuckthorn and carrot as raw materials,an orthogonal experiment was designed based on a single factor experiment,and the sensory evaluation score was used as the evaluation index to determine the optimal formula for the seabuckthorn carrot beverage.The results showed that the optimal formula of sea buckthorn carrot compound beverage was as follows:30% sea buckthorn juice,15% carrot juice,9% white sugar,0.10% anhydrous citric acid,and 0.15% xanthan gum.The compound beverage has the best sensory quality.

关 键 词：沙棘 胡萝卜 复合饮料 研制 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]