| 南瓜菠萝胡萝卜复合饮料加工工艺研究 |
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| 引用本文： | 王锡海,赵亚,石启龙. 南瓜菠萝胡萝卜复合饮料加工工艺研究[J]. 食品工业, 2011, 0(9) |
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| 作者姓名： | 王锡海 赵亚 石启龙 |
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| 作者单位： | 山东理工大学农业工程与食品科学学院; |
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| 基金项目： | 山东省高校科技计划项目(J09LC75) |
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| 摘 要： | 以感官评分为指标,采用正交试验确定了南瓜、菠萝、胡萝卜复合饮料的配方;研究了黄原胶、卡拉胶、瓜尔豆胶、明胶、羧甲基纤维素钠(CMC)、海藻酸钠等6种稳定剂对南瓜、菠萝、胡萝卜复合饮料稳定性的影响,并通过正交试验确定了复合饮料的最适稳定剂及其质量分数。结果表明,复合饮料配方为:南瓜汁20%,菠萝汁15%,胡萝卜汁25%,木糖醇1.0%,蛋白糖0.10%;对复合饮料稳定性较好的复合稳定剂及其质量分数为:黄原胶0.10%,CMC 0.08%,卡拉胶0.01%。
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| 关 键 词： | 南瓜 菠萝 胡萝卜 复合饮料 稳定剂 |
Research on the Pumpkin,Pineapple,and Carrot Compound Beverage |
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| Wang Xi-hai,Zhao Ya,Shi Qi-long School of Agricultural Engineering , Food Science,Sh,ong University of Technology. Research on the Pumpkin,Pineapple,and Carrot Compound Beverage[J]. The Food Industry, 2011, 0(9) |
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| Authors: | Wang Xi-hai Zhao Ya Shi Qi-long School of Agricultural Engineering Food Science Sh ong University of Technology |
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| Affiliation: | Wang Xi-hai,Zhao Ya,Shi Qi-long School of Agricultural Engineering and Food Science,Shandong University of Technology(Zibo 255049) |
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| Abstract: | With sensory organs evaluation as experimental index,the formula of pumpkin,pineapple,and carrot compound beverage was determined by orthogonal test.The effects of xanthan gum,carrageenan,guar gum,gelatin,carboxy methylcellulose and sodium alginate on the stability of compound beverage were studied.The mixed stabilizers of compound beverage were also determined by orthogonal test.The results showed that the optimal formula was as follows: the pumpkin juice 20%,the pineapple juice 15%,the carrot juice 25%,th... |
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| Keywords: | pumpkin pineapple carrot compound beverage stabilizer |
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