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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