| 菠萝木瓜复合饮料的研制 |
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| 引用本文： | 姜明洪,吴光虹,张明. 菠萝木瓜复合饮料的研制[J]. 饮料工业, 2010, 13(10): 18-20. DOI: 10.3969/j.issn.1007-7871.2010.10.005 |
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| 作者姓名： | 姜明洪 吴光虹 张明 |
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| 作者单位： | 青岛崂山矿泉水有限公司,山东青岛266071 |
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| 摘 要： | 研究了菠萝、木瓜复合饮料的生产技术条件,并对影响其稳定性的稳定剂进行了探讨。菠萝木瓜复合饮料的最佳工艺配方为：复合果汁40%（v/v,菠萝汁∶木瓜汁=3∶2）、白砂糖14%、柠檬酸0.15%,以0.10%CMC-Na、0.10%卡拉胶、0.12%黄原胶为复合稳定剂时,该复合饮料稳定效果最佳,呈浅黄色,质地均匀,具有菠萝和木瓜香气,酸甜适口。
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| 关 键 词： | 菠萝 木瓜 复合饮料 稳定性 |
Study on technology for a compound drink of pineapple and papaya |
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| WU Guang-hong,JIANG Ming-hong,ZHANG Ming. Study on technology for a compound drink of pineapple and papaya[J]. Beverage Industry, 2010, 13(10): 18-20. DOI: 10.3969/j.issn.1007-7871.2010.10.005 |
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| Authors: | WU Guang-hong JIANG Ming-hong ZHANG Ming |
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| Affiliation: | (Laoshan Mineral Water Co.,Ltd.,Qingdao 266071,Shandong,China) |
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| Abstract: | The technological conditions of the processing of a compound drink of pineapple and papaya were studied,and the stabilizers for it discussed. The optimum formula of the drink was juice mixture 40%（v/v,pineapple ： papaya = 3 ∶ 2）,sugar 14% and citric acid 0.15%. With 0.10% CMC-Na ＋ 0.10% carrageenan＋ 0.12% xanthan gum used as a complex stabilizer,the drink was best stabilized,featured by light yellow color,uniform structure,aromas of pineapple and papaya,and pleasant sweetness and sourness. |
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| Keywords: | pineapple papaya compound drink stability |
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