苹果西梅复合果汁饮料的研制  

Development of Apple and Prune Compound Juice Beverage

作　　者：曹秋月 尹俊涛[1] 雷勇[1] 刘艳怀 代绍娟[1] 曹文利 CAO Qiuyue;YIN Juntao;LEI Yong;LIU Yanhuai;DAI Shaojuan;CAO Wenli(Shihezi Development Zone Jinnai Food Co.,Ltd.,Shihezi 832000)

机构地区：[1]石河子开发区神内食品有限公司,石河子832000

出　　处：《食品工业》2024年第12期21-25,共5页The Food Industry

摘　　要：以苹果、西梅为主要原料,加入白砂糖、柠檬酸作为辅料,选择羧甲基纤维素钠、黄原胶、果胶3类稳定剂复配使用,进行苹果西梅复合果汁饮料的研制。将饮料感官评分标准作为评价指标,采用单因素试验及正交试验,确定苹果西梅复合果汁饮料原辅料最佳配比组合:苹果原浆添加量7.6%、西梅原浆添加量8.0%、白砂糖添加量6.6%、柠檬酸添加量0.020%、羧甲基纤维素钠添加量0.04%、黄原胶添加量0.012%、果胶添加量为0.02%。按照最优组合制得的苹果西梅复合果汁饮料风味独特,果味清甜,酸甜适口,且营养丰富。Apple and prune were used as the main raw materials,sugar and citric acid were added as the auxiliary materials,sodium carboxymethyl cellulose,xanthan gum and pectin were used as the stabilizers,and the compound juice of apple and prune was developed.The sensory evaluation standard of the beverage was used as the index,and the single factor test and the orthogonal test were used to determine the best proportion of the raw materials and accessories of the apple-prune compound juice beverage,which was the addition of apple pulp 7.6%,prune pulp 8.0%,sugar 6.6%,citric acid 0.020%,sodium carboxymethyl cellulose 0.04%,xanthan gum 0.012%and pectin 0.02%.According to the optimal combination,the compound juice drink of apple and prune has unique flavor,sweet and fruity taste,sweet and sour taste and rich nutrition.

关 键 词：苹果 西梅 复合果汁饮料 配方 

分 类 号：TS2[轻工技术与工程—食品科学与工程]