金桔百香果复合饮料的研制  

Development of Kumquat Passion Fruit Compound Beverage

作　　者：吕培楷 刘晓媛 张阳阳 LV Peikai;LIU Xiaoyuan;ZHANG Yangyang(Food College,Xinyang Agriculture and Forestry University,464000Xinyang Henan,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000

出　　处：《粮食加工》2024年第5期23-27,共5页Grain Processing

基　　金：信阳农林学院青年基金(QN2022027);信阳农林学院青年基金(QN2022028)。

摘　　要：以金桔、百香果、蜂蜜、柠檬酸为主要原料,通过单因素和正交试验,结合感官评定和VC含量指标,确定了金桔百香果复合饮料的最佳工艺配方:金桔汁添加量25%、百香果汁添加量30%、蜂蜜添加量1.8%、柠檬酸添加量0.1%;稳定剂最优配比:羧甲基纤维素钠添加量0.10%,果胶添加量0.15%,海藻酸钠添加量0.2%。所研制的复合饮料色泽透亮、滋味适口、具有金桔与百香果特有清香,感官评分88.24±0.46,可溶性固形物含量12.3%,pH 4.52,总酸0.34 g/L。With kumquat,passion fruit,honey and citric acid as the main raw materials,the optimal process formula of kumquat passion fruit complex beverage was determined through single factor and orthogonal test,combined with sensory evaluation and VC content index:kumquat juice added 25%,passion fruit juice added 30%,honey added 1.8%,citric acid added 0.1%.The optimal ratio of stabilizer:sodium carboxymethyl cellulose added 0.10%,pectin added 0.15%,sodium alginate added 0.2%.The compound beverage was bright in color,pleasant in taste,had the characteristic fragrance of kumquat and passion fruit,the sensory score was 88.24±0.46,the soluble solid content was 12.3%,the pH was 4.52,the total acid was 0.34 g/L.

关 键 词：金桔 百香果 复合饮料 工艺配方 稳定剂 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]