荸荠、金桔复合型果蔬汁饮料配方及工艺的研究  

Study on the Frmula and Technology of Water Chestnut and Kumquat Compound Fruit and Vegetable Juice Beverage

作　　者：范宇轩 张兰[1,2] 孟秀梅 殷家祺[1] 连钰璇 刁秀荣 梁雅萱 FAN Yu-xuan;ZHANG Lan;MENG Xiu-mei;YIN Jia-qi;LIAN Yu-xuan;DIAO Xiu-rong;LIANG Ya-xuan(Jiangsu Food and Pharmaceutical Science College,Huaian 223003,China;Jiangsu Engineering Research and Department Center for Food Processing,Huaian 223003,China)

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003 [2]江苏食品加工工程技术研发中心,江苏淮安223003

出　　处：《饮料工业》2024年第5期40-44,共5页Beverage Industry

基　　金：江苏食品药品职业技术学院立项课题:“功能性食品模块化课程改革的探索与实践”(2022JXB009)。

摘　　要：本文以新鲜的荸荠、金桔干片、黑大麦为原料,蔗糖、柠檬酸、抗坏血酸为辅料,研制出酸甜可口、口感顺滑的复合型果蔬汁饮料。在多次单因素实验的基础上,以复合饮料的色泽、气味、滋味、状态为评价指标,通过正交试验对其加工工艺进行探讨,得出了最佳的产品配方:荸荠汁50%、金桔汁30%、黑大麦提取液10%、白砂糖6.5%、柠檬酸0.2%。该配方可以配制出一款色泽诱人、酸甜适口、口感清爽的复合型饮料。In this paper,fresh water chestnut and dried kumquat slices were used as raw materials,and Black barley and sucrose,citric acid and ascorbic acid were used as auxiliary materials to develop a compound fruit and vegetable juice beverage with sweet and sour taste and smooth taste.On the basis of many single factor experiments,the processing technology of compound beverage was discussed by orthogonal experiments with the color,smell,taste and state as evaluation indexes.The best product formula was obtained:water chestnut juice 50%,kumquat juice 30%,black barley juice 10%,sucrose 6.5%and citric acid 0.2%.The formula can make a compound beverage with attractive color,sweet and sour taste and refreshing taste.

关 键 词：荸荠 金桔 黑大麦 白砂糖 柠檬酸 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]