摘要
为了研制出一种营养丰富、口感好的复合果蔬汁,本研究以西瓜、草莓、番茄、白砂糖、柠檬酸、卡拉胶为优化因素,通过单因素和正交试验对复合果蔬汁进行优化.复合果蔬汁的最佳配方为:西瓜汁32%(v/v)、草莓汁22%(v/v)、番茄汁16%(v/v)、白砂糖7%(m/v)、柠檬酸0. 10%(m/v)、卡拉胶0. 06%(m/v).通过该配方可获得酸甜可口、气味怡人、组织状态均匀的复合果蔬汁.
In order to develop a guice blend which has rich nutrition and good taste,watermelon,strawberry,tomato,sugar,citric acid and carrageenan were applied as optimization factors,single factor and orthogonal experiments were used to optimize the formula.The result showed that:the best formula of the juice blend:32% watermelon juice,20% strawberry juice,16% tomato juice,7% sugar,0.10% citric acid and 0.06% carrageenan,The fruit and vegetable juice blend with sweet and sour taste,pleasant smell and uniform tissue state can be obtained by this formula.
作者
李伟民
付晓迪
谌远
谷亚茹
张晓倩
LI Weimin;FU Xiaodi;CHEN Yuan;GU Yaru;ZHANG Xiaoqian(College of Food and Biological Engineering,Xuchang University,Xuchang 461000,China)
出处
《许昌学院学报》
CAS
2019年第2期89-93,共5页
Journal of Xuchang University
基金
许昌市校地合作专项(980113)
关键词
西瓜
草莓
番茄
配方
watermelon
strawberry
tomato
formula
