摘要
以苹果、山药、山楂为原料制成复合果蔬浆饮料。首先确定复合果蔬浆的最佳配比,然后在此基础上,通过复合果蔬浆水比、白砂糖添加量、稳定剂添加量等进行单因素试验和正交试验,探讨其对苹果山药山楂复合果蔬浆饮料品质的影响。结果表明:复合果蔬浆的配比为2份苹果浆+2份山楂浆+1份山药浆;在此基础上,复合果蔬浆水比1∶2(g/g),白砂糖添加量2.0%,稳定剂添加量0.1%时,制得的复合果蔬浆饮料的品质最好,色泽棕黄、口味甜酸、具有芳香气味。
The optimum proportion of composite fruit and vegetable pulp was determined with apple,yam and hawthorn as the main raw materials to prepare fruit and vegetable pulp first,and then the effects of fruit-water ratio,sugar addition and stabilizer addition on the quality of apple yam Hawthorn compound fruit and vegetable pulp beverage were studied by single factor and orthogonal experiments.The experiment showed that the proportion of apple,yam and hawthorn in compound fruit and vegetable syrup beverage was 2∶2∶1.When the ratio of pulp and water was1∶2(g/g),the addition of sugar and stabilizer was 2%and 0.1%,respectively.The prepared composite fruit and vegetable pulp beverage had best quality,brown color,sweet and sour taste,and fragrant flavor.
作者
范迎宾
孔瑾
FAN Ying-bin;KONG Jin(Xinke College of Henan Institute of Science and Technology,Xinxiang 453003,China;Henan Institute of Science and Technology,Xinxiang 453003,China)
出处
《保鲜与加工》
CAS
北大核心
2019年第4期101-106,共6页
Storage and Process
基金
河南省高等学校重点科研项目(16A550012)
关键词
苹果
山药
山楂
复合果蔬浆饮料
加工工艺
apple
yam
hawthorn
composite beverage
processing technology
