运城学院学报
運城學院學報
운성학원학보
JOURNAL OF YUNCHENG UNIVERSITY
2011年
5期
48-52
,共5页
苹果%胡萝卜%复合果蔬汁饮料%配方设计%研制
蘋果%鬍蘿蔔%複閤果蔬汁飲料%配方設計%研製
평과%호라복%복합과소즙음료%배방설계%연제
apple%carrot%composite fruit - vegetable juice beverage%recipe design%development
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。
確定齣適閤本地的一種複閤果蔬汁飲料的配方、研製生產齣一種具有一定保健功能的果蔬汁飲料。以蘋果和鬍蘿蔔為原料,通過單因素試驗和4因素3水平正交試驗,逐步優化齣蘋果、鬍蘿蔔複閤果蔬汁、糖、痠、增稠劑等飲料的最佳配比。結果錶明蘋果、鬍蘿蔔複閤果蔬汁飲料的最佳配方為:複閤果蔬汁含量30%(蘋果汁與鬍蘿蔔汁的比例為3:1),白砂糖用量7.O%,檸檬痠用量0.10%,CMC-Na用量0.20%。結論:該最佳配方通過試製和評品是閤理和滿意的,生產方法是簡單可行的。
학정출괄합본지적일충복합과소즙음료적배방、연제생산출일충구유일정보건공능적과소즙음료。이평과화호라복위원료,통과단인소시험화4인소3수평정교시험,축보우화출평과、호라복복합과소즙、당、산、증주제등음료적최가배비。결과표명평과、호라복복합과소즙음료적최가배방위:복합과소즙함량30%(평과즙여호라복즙적비례위3:1),백사당용량7.O%,저몽산용량0.10%,CMC-Na용량0.20%。결론:해최가배방통과시제화평품시합리화만의적,생산방법시간단가행적。
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.