柚子火龙果复合饮料的工艺研究  

Research on the Process of Pomelo Dragon Fruit Composite Beverage

作　　者：李靓 张顺阁 张轩珂 LI Jing;ZHANG Shun-ge;ZHANG Xuan-ke(Henan University of Animal Husbandry and Economy,Zhenzhou 450046,China)

机构地区：[1]河南牧业经济学院食品与生物工程学院,河南郑州450046

出　　处：《饮料工业》2025年第2期53-59,共7页Beverage Industry

基　　金：河南省重点研发与推广科技攻关(202102110058)。

摘　　要：本文主要以红心柚、红心火龙果作为实验原材料,利用单因素实验和响应面试验,结合感官评价,确定及优化复合饮料的最佳生产技术和工艺。研究结果表明,当原料果汁比例为2∶1,白砂糖添加量为4.0%,柠檬酸添加量为0.20%,黄原胶添加量为0.10%时,所制得的柚子火龙果复合果汁饮料成品的感官评价分数最高为89分。此工艺下,饮料色泽较为均匀,组织状态稳定,口感好,营养较为丰富,具有良好的风味。Hongxin Pumelo and Hongxin Hylocereus undatus were used as raw materials to prepare a compound beverage.Single factor experiment and response surface experiment combined with human sensory evaluation were employed to determine and optimize the production technology.The results showed that when the proportion of raw juice was 2∶1,the amount of white sugar was 4.0%,the amount of citric acid was 0.20%,the amount of xanthan gum was 0.10%,the highest sensory evaluation score of the prepared compound juice beverage was 89.Under this process,the beverage had a relatively uniform color,stable tissue state,good taste,and rich nutrition with a good flavor.

关 键 词：柚子:火龙果 单因素 响应面试验 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]