摘要
以新疆特色水果红树莓、西梅为主要原料,白砂糖、柠檬酸、维C等为辅料,通过单因素试验和正交试验设计,探讨红树莓西梅复合饮料最佳加工工艺条件和配方。结果表明,当红树莓浆添加量6.2%,西梅浆添加量34%,白砂糖添加量6.4%,柠檬酸添加量0.122%,卡拉胶添加量0.03%,琼脂添加量0.02%,黄原胶添加量0.03%时,所生产饮料色泽明亮、口感纯正、果香自然、状态均匀、营养健康。
The optimum production process and formula of red raspberry prune complex beverage were studied by single factor and orthogonal experiment design,with the main raw materials of Xinjiang special fruits red raspberry and prune,sugar,citric acid and Vitamin C as auxiliary materials.The results showed that when the dosage of red raspberry pulp was 6.2%,prune pulp was 34%,sugar was 6.4%,citric acid was 0.122%,carrageenan was 0.03%,AGAR was 0.02%and xanthan gum was 0.03%,the produced beverage was bright in color,pure in taste,natural in fruit flavor,uniform in state and healthy in nutrition.
作者
马玲
毛晓峰
MA Ling;MAO Xiaofeng(Shihezi Development Zone Jinnai Food Co.,Ltd.,Shihezi,Xinjiang 832000,China)
出处
《农产品加工》
2024年第13期47-50,55,共5页
Farm Products Processing
关键词
红树莓
西梅
复合饮料
加工工艺
red raspberry
prune
compound beverage
production technology
