CAJ | 학술논문

以山楂和胡萝卜为原料，研究山楂汁的最佳提取条件、山楂胡萝卜复合饮料的最佳配方，以及复合稳定剂的最佳用量。结果表明，山楂汁提取的最佳条件是山楂与水的比例为1∶4，软化温度为85℃，浸提时间为1.0 h；复合饮料的最佳配方为每100 mL复合饮料中山楂汁65 mL，胡萝卜汁20 mL，白砂糖14 g，柠檬酸0.05 g；复合稳定剂为CMC与卡拉胶，其比值为1∶2。所研制的复合饮料颜色橙红，酸甜适宜，稳定性好，风味良好。
이산사화호라복위원료，연구산사즙적최가제취조건、산사호라복복합음료적최가배방，이급복합은정제적최가용량。결과표명，산사즙제취적최가조건시산사여수적비례위1∶4，연화온도위85℃，침제시간위1.0 h；복합음료적최가배방위매100 mL복합음료중산사즙65 mL，호라복즙20 mL，백사당14 g，저몽산0.05 g；복합은정제위CMC여잡랍효，기비치위1∶2。소연제적복합음료안색등홍，산첨괄의，은정성호，풍미량호。
Using haw and carrot as the main materials, study on the optimum extracting condition for preparing hawthorn juice, and the optimum formula preparing mixed beverage of hawthorn and carrot are confirmed, as well as the optimum additive amount of complex stabilizer is confirmed. The results indicat that the optimum extracting for hawthorn juice: hawthorn and water ratio is 1∶4, softing temperature is 85℃ and extracting time is 1h. The best technological parameter for each 100 mL beverage is as follous: hawthorn juice 65 mL, carrot juice 20 mL, sugar 14 g, citric acid 0.05 g is CMC and carrageenan, whose ratio is 1∶2 in the complex stabilizer. The compound beverage is best in the orange color, the taste of sweet and sour, stability and the overall flavor.