CAJ | 학술논문

以沙棘、西红柿、胡萝卜3种果蔬汁为原料生产复合果蔬饮料，通过正交试验筛选出该复合保健果蔬汁的最佳配比应为：沙棘汁20%、西红柿汁10%、胡萝卜汁15%、蔗糖10%。酸味剂选择柠檬酸，用量为0.15%；护色剂选用茶多酚，用量为0.12%；稳定剂选用CMC-Na和海藻酸钠组成复合稳定剂，海藻酸钠用量0.15%、CMC-Na用量1.2%。
이사극、서홍시、호라복3충과소즙위원료생산복합과소음료，통과정교시험사선출해복합보건과소즙적최가배비응위：사극즙20%、서홍시즙10%、호라복즙15%、자당10%。산미제선택저몽산，용량위0.15%；호색제선용다다분，용량위0.12%；은정제선용CMC-Na화해조산납조성복합은정제，해조산납용량0.15%、CMC-Na용량1.2%。
Seabuckthorn, tomatoes, carrots 3 kinds of juice as raw material to produce composite fruit and vegetable juice, orthogonal experiment was used to select optimum ratio of the composite health care fruit and vegetable juice should be:sea buckthorn juice 20%, tomato juice 10%, sugar 10%, Fresh Carrot Juice 15%. Acid and citric acid, dosage of 0.15%;color protecting agent selection of tea polyphenols, dosage was 0.1%;the stabilizer CMC-Na and sodium alginate composite stabilizer , sodium alginate was 0.10%, the dosage of CMC-Na 15%.