CAJ | 학술논문

欲确定出适合本地的一种复合蔬菜汁饮料的配方、研制生产出一种具有一定保健功能的蔬菜汁饮料。以胡萝卜、番茄、冬瓜为原料，通过单因素试验和正交试验，逐步优化出复合蔬菜汁的最佳配方。结果表明：胡萝卜汁：番茄汁：冬瓜汁为5：4：6，复合汁原汁含量为70％，糖酸比1：0．02，稳定剂用量0．4％。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。
욕학정출괄합본지적일충복합소채즙음료적배방、연제생산출일충구유일정보건공능적소채즙음료。이호라복、번가、동과위원료，통과단인소시험화정교시험，축보우화출복합소채즙적최가배방。결과표명：호라복즙：번가즙：동과즙위5：4：6，복합즙원즙함량위70％，당산비1：0．02，은정제용량0．4％。결론：해최가배방통과시제화평품시합리화만의적，생산방법시간단가행적。
In this paper, the formula of mixed vegetable juice of carrot, tomato, white gourd was studied. And the mixed vegetable juice is suitable for the local condition and has a certain health function. Through single - factor tests and orthogonal experiments, the best formula was determined as follows : the ratios of carrot juice, tomato juice, melon juice is 5:4:6, compound juice raw juice content is 70%, the ratio between sugar and acid is 1 : 0.02, the stabilizer amount is 0.4%. It was concluded by trial production and evaluation that the obtained formula is reasonable and satisfied, and also the production method is simple and feasible.