红枣番茄格瓦斯饮料的研制

目的以红枣汁、番茄汁作为研制格瓦斯饮料的原料,通过正交试验来确定红枣番茄格瓦斯饮料最佳生产工艺条件。方法设计单因素试验,探究其番茄果汁与红枣果汁添加量、果汁添加比例、果胶酶添加量、酶处理时间。在此基础上,通过L9(34)正交试验确定红枣番茄格瓦斯饮料的最佳配方。结果正交试验中,A(果汁添加量)影响最大,B(番茄汁:红枣汁)次之,C(酶添加量)、D(酶处理时间)影响最小,感官评分最高组合是A2B2C3D1。确定了红枣番茄格瓦斯饮料最佳生产工艺:果汁添加量15%,红枣汁:番茄汁=2:1(V:V),果胶酶添加量0.55%,酶处理时间7 h。结论制作的红枣番茄格瓦斯饮料风味独特、原料来源丰富、工艺简单,适合于广大消费者饮用的风味饮料。

Manufacture of jujube and tomato Kvass beverage

Objective With jujube juice and tomato juice as raw materials, to develop a kind of Kvass beverage and determine the optimum processing conditions of jujube and tomato Kvass beverage by orthogonal test. Methods Single factor experiments were designed to investigate the amount of tomato juice and jujube juice added, the proportion of juice added, the amount of pectinase added, and the time of enzyme treatment. On this basis, the best formula of jujube and tomato Kvass beverage was determined by L9 (34) orthogonal test. Results In the orthogonal experiment, A (adding amount of juices) had the greatest influence, followed by B (adding proportion of jujube juice and tomato juice), and C (adding amount of pectinase) and D (enzyme treatment time) had the least influences. The highest combination of sensory scores was A2B2C3D1. The optimum production process for jujube tomato Kvass beverage was determined, which were as follows: 15% fruit juices were added, the ratio of jujube juice to tomato juice was 2:1(V:V), the amount of pectinase added was 0.55%, and enzyme treatment time was 7 h. Conclusion The jujube and tomato Kvass beverage is a kind of beverage with unique flavor, rich source of raw materials and simple process, which is suitable for consumers to drink.