摘要
随着人们生活质量的提高,营养健康果汁饮料受到更多消费者的青睐。本文以苹果为原料,进行苹果汁饮料的工艺研究,将感官、理化和卫生作为指标,通过感官评价、单因素试验和正交试验得出苹果汁饮料最佳配比:苹果汁40%,柠檬酸0.20%,白砂糖6%,以CMC-Na(羧基纤维素钠)+黄原胶0.1%作为稳定剂制作的苹果汁饮料风味及稳定性最佳。通过该配方可获得一款营养健康、品质优良、口感细腻的苹果汁饮料。
With the improvement of people’s life quality, more and more consumers are attracted to the healthy juice drinks. Based on apple as material, apple juice drinks technology was studied, and the sensory, physical, chemical and health as indicators, through the sensory evaluation, single factor experiment and orthogonal experiment can obtain the optimum combination of apple juice drinks is:apple juice 40%, citric acid 0.20%, sugar 6%, CMC –Na+ xanthan gum 0.1% as stabilizer in the production of apple juice drink the best flavor and stability. Through this formula, we can get a healthy and nutritious apple juice drink with good quality and delicate taste.
作者
阿依帕夏·热合曼
杨行
马铭赛
王玉涛
古丽米热·艾尔肯
Ayipaxia·Reheman;Yang Hang;Ma Mingsai;Wang Yutao;Gulimire·Aierken(College of Life and Geographic Sciences/The Key Laboratory of Ecology and Biological Resources in Yarkand Oasis at Colleges & Universities under the Department of Education of Xinjiang Uygur Autonomous Region, Kashi University,Kashi 844000, China)
出处
《现代食品》
2019年第16期82-85,93,共5页
Modern Food
关键词
苹果
稳定性
果汁饮料
配方
Apple
Stability
Juice drinks
Formula
