蜜柚番茄复合果蔬饮料的工艺研究  

Research on the Processing Technology of Honey Pomelo Tomato Compound Fruit and Vegetable Beverage

作　　者：陈美霖 张静 CHEN Meilin;ZHANG Jing(College of Chemistry and Life Sciences,Chengdu Normal University,Chengdu,Sichuan 611130,China;Key Laboratory of Development and Utilization of Characteristic Horticultural Biological Resources,Sichuan Provincial Higher University,Chengdu,Sichuan 611130,China)

机构地区：[1]成都师范学院化学与生命科学学院,四川成都611130 [2]特色园艺生物资源开发与利用四川省高等学校重点实验室,四川成都611130

出　　处：《农产品加工》2024年第18期48-50,共3页Farm Products Processing

基　　金：成都师范学院2022年省级大学生创新创业训练计划项目(S202214389131)。

摘　　要：以红心蜜柚、番茄、柠檬酸、蔗糖为原料,通过单因素试验和响应面试验研究得到复合果蔬饮料最佳工艺配方为蜜柚汁添加量22.5%,番茄汁添加量27.3%,蔗糖添加量3.8%,柠檬酸添加量0.03%。该复合果蔬饮料味道酸甜可口、口感风味较好。Using red heart pomelo,tomato,citric acid and sucrose as raw materials,through single factor test and response surface test,the optimal technological formula of compound fruit and vegetable beverage were obtained as follows:pomelo juice 22.5%,tomato juice 27.3%,sucrose 3.8%and citric acid 0.03%.The composite fruit and vegetable beverage had a sweet and sour taste,and a good taste and flavor.

关 键 词：蜜柚 番茄 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]