CAJ | 학술논문

为优化猕猴桃-胡萝卜果蔬饮料的制取工艺，以猕猴桃、胡萝卜为主要原料，辅以一定的脱脂奶、柠檬酸、蔗糖，配制出营养丰富风味独特的化猕猴桃-胡萝卜果蔬饮料，设计单因素试验，探讨猕猴桃胡萝卜果蔬饮料的生产工艺和操作要点。结果表明：复合果蔬汁料比为猕猴桃汁与胡萝卜汁2∶1，脱脂奶添加量为15%，柠檬酸添加量为0.2%，蔗糖添加量为12%；该生产工艺条件下，所得产品口感佳、稳定性良好，蛋白质含量为19.33 mg/mL，VC含量为9671μg/mL，总糖含量为11.83%，可在实际生产中加以应用。
위우화미후도-호라복과소음료적제취공예，이미후도、호라복위주요원료，보이일정적탈지내、저몽산、자당，배제출영양봉부풍미독특적화미후도-호라복과소음료，설계단인소시험，탐토미후도호라복과소음료적생산공예화조작요점。결과표명：복합과소즙료비위미후도즙여호라복즙2∶1，탈지내첨가량위15%，저몽산첨가량위0.2%，자당첨가량위12%；해생산공예조건하，소득산품구감가、은정성량호，단백질함량위19.33 mg/mL，VC함량위9671μg/mL，총당함량위11.83%，가재실제생산중가이응용。
This study aimed at developing a new kiwi fruits and carrots fruit and vegetable composite beverage with unique flavor. Single factor experiments was adopted to optimize the processing technology and formulation of the beverage. Analysis of variance showed that the best technological parameters of optimum kiwi fruit-carrot compound beverage were as follows:feed ratio of 2∶1, the skimmed milk concentration of 15%, citric acid addition of 0.2%, sugar addition of 12%. Under these conditions, the product obtained showed good taste and excellent stability with the content of protein was 19.33 mg/mL, the VC content was 9 671μg/mL, the total sugar content was 11.83%, and this processing technology will provide academic and theoretic ground for fruit and vegetable composite beverage production.