| 苹果胡萝卜复合果蔬汁饮料的配方设计与研制 |
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| 引用本文： | 邓随胜,陈孝湖.苹果胡萝卜复合果蔬汁饮料的配方设计与研制[J].运城学院学报,2011(5):48-52. |
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| 作者姓名： | 邓随胜 陈孝湖 |
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| 作者单位： | 运城学院生命科学系,山西运城,044000 |
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| 摘 要： | 确定出适合本地的一种复合果蔬汁饮料的配方、研制生产出一种具有一定保健功能的果蔬汁饮料。以苹果和胡萝卜为原料，通过单因素试验和4因素3水平正交试验，逐步优化出苹果、胡萝卜复合果蔬汁、糖、酸、增稠剂等饮料的最佳配比。结果表明苹果、胡萝卜复合果蔬汁饮料的最佳配方为：复合果蔬汁含量30％（苹果汁与胡萝卜汁的比例为3：1），白砂糖用量7．O％，柠檬酸用量0．10％，CMC-Na用量0．20％。结论：该最佳配方通过试制和评品是合理和满意的，生产方法是简单可行的。
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| 关 键 词： | 苹果 胡萝卜 复合果蔬汁饮料 配方设计 研制 |
Recipe Design and Development of Composite Fruit- Vegetable Juice Beverage with Apple and Carrot |
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| DENG Sui-sheng,CHEN Xiao-hu.Recipe Design and Development of Composite Fruit- Vegetable Juice Beverage with Apple and Carrot[J].JOURNAL OF YUNCHENG UNIVERSITY,2011(5):48-52. |
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| Authors: | DENG Sui-sheng CHEN Xiao-hu |
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| Institution: | DENG Sui-sheng,CHEN Xiao-hu (Department of Life Science,Yuncheng University,Yuncheng 044000,China) |
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| Abstract: | To stuy and manufacture a local - suitable drink composed of vegetable and fruit juices with health care function, preparation experiments showed that the optimum recipe was the system that contented 30% fruitvegitable juice （the ratio of apple juice to carrot juice was 3： 1） ,7.0% granulate sugar,0.10% citric acid and 0.20% CMC - Na. It is concluded by trial and evaluation that the obtained formula is reasonable and satisfied, and also the production method is simple and feasible. |
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| Keywords: | apple carrot composite fruit - vegetable juice beverage recipe design development |
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