摘要
以番茄和桑椹为主要原料,加以苹果酸、柠檬酸、蜂蜜、蔗糖等辅料,经加工制成对人体有保键作用的复合型果汁饮料。阐述了番茄、桑椹复合果汁饮料的生产工艺、配方和技术要点。通过正交试验及方差分析得出该饮料的最佳配方为:番茄和桑椹原浆配比3∶1、蔗糖6g/100ml、柠檬酸0.15g/100ml、蜂蜜8g/100ml、苹果酸0.10g/100ml;通过另一组正交试验和方差分析确定该饮料的最适稳定剂配方为:果胶0.25g/100ml、CMC-Na0.10g/100ml、海藻胶0.15g/100ml。
Tomato and mulberry were mixed with malic acid,citric acid,honey,sugar,etc. to make a compounded juice drink beneficial to the health of consumers. The processing technology,formula and technological essentials related with the drink were described. By one set of orthogonal experiments and variance analyses,the optimum formula of the drink was determined as raw tomato juice ： raw mulberry juice = 3 ： 1,sugar 6 g/100 ml,citric acid 0.15 g/100 ml,honey 8 g/100 ml and malic acid 0.10 g/100 ml, and by another set of orthogonal experiments and variance analyses,the optimal stabilizer for the drink was determined as pectin 0.25 g/100 ml,CMC-Na 0.10 g/100 ml and sodium alginate 0.15 g/100 ml.
出处
《饮料工业》
2010年第10期25-29,共5页
Beverage Industry
关键词
番茄
桑椹
复合果汁
工艺
配方
tomato
mulberry
juice mixture
technology
formula
