| 胡萝卜苹果复合饮料加工工艺研究 |
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| 引用本文： | 金锋. 胡萝卜苹果复合饮料加工工艺研究[J]. 饮料工业, 2008, 11(9): 19-21 |
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| 作者姓名： | 金锋 |
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| 作者单位： | 江苏食品职业技术学院食品工程系,江苏省淮安,223003 |
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| 摘 要： | 对胡萝卜苹果复合饮料加工工艺进行了研究,通过正交实验得到最佳配方及均质参数为：胡萝卜汁40%、苹果汁20%、蔗糖5%、柠檬酸0.2%、耐酸CMC0.15%、黄原胶0.05%,高压均质压力20MPa,温度70℃,均质2次。
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| 关 键 词： | 胡萝卜汁 苹果汁 复合饮料 |
Study on processing technology of carrot-apple compounded beverage |
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| JIN Feng. Study on processing technology of carrot-apple compounded beverage[J]. Beverage Industry, 2008, 11(9): 19-21 |
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| Authors: | JIN Feng |
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| Affiliation: | JIN Feng (Jiangsu Food Vocational-Technical College, Huai＇ an 223003, Jiangsu, China) |
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| Abstract: | The processing technology of carrot-apple compounded beverages is studied. Through orthogonal experiments, the optimal formula and homogenization conditions are determined as follows： carrot juice 40%, apple juice 20%, sugar 5%, citric acid 0.2%, sodium carboxymethyl cellulose 0.15%, xanthan gum 0.05%, homogenization pressure 20 MPa, temperature 70℃ and 2 homogenizations. |
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| Keywords: | carrot juice apple juice compounded beverage |
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