摘要
以新鲜紫胡萝卜和番茄为原料,研制紫胡萝卜番茄复合果蔬汁饮料,并对紫胡萝卜浆、番茄浆和糖酸的用量、稳定剂种类和添加剂用量进行优化。结果表明:产品最佳配方为总果浆含量30%,紫胡萝卜浆:番茄浆的体积比为2∶1,白砂糖添加量为10%,柠檬酸添加量为0.1%;稳定剂最优组合为黄原胶添加量为0.06%,羧甲基纤维素钠添加量为0.15%,果胶添加量为0.04%。所得产品具有紫胡萝卜和番茄所特有的香气,口感细腻,组织状态良好。
To develop a purple carrot juice drink with purple carrot and tomato as fresh raw materials,and tomato complex,purple carrot pulp,the amount of tomato paste and sugar acids,stabilizer type and amount of additives were optimized. The results showed that the best formula for the product of the total pulp content of 30%,volume ratio of purple carrot pulp： tomato pulp 2∶1,10% of white sugar dosage,dosage 0. 1% citric acid; Stabilizer combination for optimal addition amount of 0. 06% xanthan gum,sodium carboxymethyl cellulose added in an amount of 0. 15%,0. 04% pectin dosage. The product had a unique purple carrot and tomato aroma,taste,organization in good condition.
出处
《中国食物与营养》
2015年第8期42-44,共3页
Food and Nutrition in China
