| 葡萄胡萝卜复合果蔬汁饮料的研制 |
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| 引用本文： | 邹磊.葡萄胡萝卜复合果蔬汁饮料的研制[J].广州食品工业科技,2012(9):1190-1192,1176. |
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| 作者姓名： | 邹磊 |
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| 作者单位： | 中国环境管理干部学院,河北秦皇岛066004 |
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| 基金项目： | 河北省高等学校科学技术研究指导项目（Z2011295）：中国环境管理千部学院课题（201209） |
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| 摘 要： | 选用葡萄、胡萝卜为主要原料，研制复合果蔬汁饮料，进行了配方工艺优化研究。通过正交试验确定了葡萄胡萝卜复合果蔬汁的最佳配方为：砂糖10％，葡萄胡萝卜混合汁20％，柠檬酸0．1％。使用混合稳定剂，参数为黄原胶0．4g／L、羧甲基纤维素0．6g／L、海藻酸钠0．8g／L，稳定效果较好。
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| 关 键 词： | 葡萄 胡萝卜 果汁饮料 |
Development of Composite Grape and Carrot Juice Beverage |
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| Authors: | ZOU Lei |
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| Affiliation: | ZOU Lei (Environmental Management College of China, Qinhuangdao 066004, China) |
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| Abstract: | Grape and carrot were used to make composite juice beverage. The optimal formula of the beverage were determined through single-factor and orthogonal tests. The results showed that the optimal formula was sugar 10%, grape-carrot mixed juice 20% and citric acid 0.1%. The optimal composition of the composite stabiizer was xanthan gum 0.4 g/L, CMC-Na 0.6 g/L and sodium alginate 0.8 g/L. |
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| Keywords: | grape carrot juice beverage |
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