芦蒿菠萝香型饮料的工艺研究

以菠萝芦蒿为主要原料,加以柠檬酸、蜂蜜等辅料,经科学加工制成有保健功能的水果香型饮料。对芦蒿-菠萝混合汁饮料的生产工艺、配方和技术关键进行了研究。通过正交实验及极差分析,确定出该饮品的最佳组合方式为B4A4E1D2C4,即澄清的芦蒿菠萝混合汁用量45%,蔗糖9%,蜂蜜2.4%,柠檬酸0.2%,柠檬酸钾0.1%,水为43.3%(上述百分比均为质量分数)。试验还确定出产品最适稳定剂配方为0.1%羧甲基纤维素钠+0.2%黄原胶+0.02%果胶为最佳。

Study on processing technology of natural drinks made from artemisia selengensis turoz and pineapple

Variance analysis of the data of an orthogonal experiment to study different processing technologies and formulations for the production of natural drinks made from Artemisia selengensis Turoz and Pineapple showed that the optimum formulation was 45% of the clear juice of Artemisia selengensis Turoz and Pineapple,0.2% of citric acid potassium, 9% of sucrose, 2.4% of honey, 0.1% of citric acid and 43.3% of water. In a small-scale production experiment, it was concluded that the optimum stabilizer combination was 0.20% of CMC-Na+0.1% of Xanthan Gum+0.02% of Pectin.