摘要
以胡萝卜、红枣为原料,利用正交试验设计,主要研究了枣汁浸提的最佳工艺条件以及最佳复合汁配方,并对枣汁的澄清和复合汁稳定进行了探讨.结果表明,最佳浸提条件是:干枣和水质量比为1:7,浸提温度70℃,pH值5.0,浸提时间8 h;复合汁最佳配方为:复合汁含量70％,胡萝卜汁/枣汁(V/V)比6:4,糖度14％,柠檬酸量为0.10％;海藻酸钠用量为0.15％时稳定性最好.
Using carrots and jujube as materials, according to a certain processing, compound beverage was produced by orthogonal tests. It mainly studied the best conditions for the extraction of jujube juice and the best formula of mixed drink . It also explored the clarification of jujube juice and the stability of compound juice . The result
showed that the best condition for the extraction of jujube was: dry jujube/water( 1 :7, w/w) , at 70℃ ,pH 5.0 and
time for 8h;The proportion of carrot juice to jujube juice was 6:4 (v/v) ,the content of the compound juice was 70%. The sugar content was 14% , the lemon acid content was 0.10% . When the content of sodium alginate was 0. 15% , the stability of compound juice was the best.
出处
《湖北民族学院学报（自然科学版）》
CAS
2004年第2期20-22,共3页
Journal of Hubei Minzu University(Natural Science Edition)
关键词
胡萝卜
红枣
复合汁
工艺配方
carrot
jujube
compound beverage
technology and formula
