摘要
以红枣、胡萝卜为主要原料生产红枣胡萝卜复合饮料,通过对红枣、胡萝卜原汁的添加、配比以及复合稳定剂的选择、使用等实验研究,确定了该饮料的最佳配方。结果表明,采用原汁含量45%,红枣汁:胡萝卜汁=4:3,糖度为11%,酸度为0.22%时饮料的品质最好;稳定剂采用0.20%羧甲基纤维素钠、0.10%的黄胶原与0.07%的果胶复合后稳定效果最佳。按上述方法制得的红枣胡萝卜复合营养饮料,呈橘红色,具有红枣胡萝卜的独特风味,组织均匀一致,无明显分层、沉淀。
Taking red jujube and carrots as materials to produce a kind of compound drink, by studies on the adjunction and proportion of original juice of red jujube and carrots, and the optimal choice and using of composite stabilizer, determined the optimal proportion of the compound drink.The results showed that the drink has best quality when 45% original juice, hawthorn juice：carrot juice=4：3,11% sugar and 0.22% acid adopted. And the effects of stabilizer that 0.20% CMC-Na, 0.10% xanthan gum and 0.07% Pectin mixed were the best. The compound drink which was produced by red jujube and carrots in this method was deep orange and red, had the unique flavor of red jujube and carrots, and uniform and fine texture, without obvious stratification and precipitation.
出处
《吉林农业科技学院学报》
2015年第4期33-36,共4页
Journal of Jilin Agricultural Science and Technology University
关键词
红枣
胡萝卜
复合饮料
稳定剂
red juice
carrots
compound drink
stabilizer
