脐橙酸木瓜复合汁制备工艺的优化及其稳定性研究

该研究利用橙汁的甜度中和酸木瓜汁的酸涩感，选择果汁配比、果汁含量、蔗糖添加量和柠檬酸添加量4个因素，通过单因素试验以及响应面试验，得出最佳工艺条件为橙汁与酸木瓜汁体积比6∶1，果汁含量82%，蔗糖添加量6%，柠檬酸添加量0.2%。并进一步通过单因素试验和正交试验确定脐橙酸木瓜复合汁的最佳复合稳定剂配比为黄原胶∶羧甲基纤维素钠∶海藻酸钠= 3∶3∶1，总添加量为0.2%。此时的沉淀率为0.37%，脐橙酸木瓜汁平均感官评价分数为89分，显著高于其他配比样品。

Optimization of preparation technology and stability of the navel orange-Chaenomeles sinensis compound juice

Taking the advantage of sweetness of orange juice can neutralize the acor of Chaenomeles sinensis, using juice proportion, juice content, sugar content and citric acid content as independent variable. The optimal processing condition was optimized by single factor experiment and response surface methodology as follows: orange juice and C. sinensis juice ratio 6∶1, juice 82%, sugar 6%, and citric acid 0.2%. The optimal stabilizing agent formula of navel orange-C. sinensis juice was further determined by single factor experiment and orthogonal experiment as follows: xanthan gum, CMC-Na and sodium ratio 3∶3∶1, the addition 0.20%. Under these conditions, the precipitation ratio was 0.37%, the sensory evaluation score of the juice was 89, which was significantly higher than other samples.