CAJ | 학술논문

目的：以蓝靛果、猕猴桃为主要原料,研制一种新型的复合果汁保健饮料。方法采用单因素试验分别确定两种果汁、白砂糖、柠檬酸的添加量,根据单因素试验结果进行正交试验,确定最佳工艺配方。通过菌落总数测定确定产品的保质期。结果最佳的工艺配方为：蓝靛果汁22.5%,猕猴桃汁4%,白砂糖12%,柠檬酸0.09%,羧甲基纤维素钠0.2%。产品经80℃杀菌20 min,保质期可达1个月。结论该饮料口感清爽、风味纯正、酸甜适口,是一种具有开发潜力的新型功能饮料。
목적：이람전과、미후도위주요원료,연제일충신형적복합과즙보건음료。방법채용단인소시험분별학정량충과즙、백사당、저몽산적첨가량,근거단인소시험결과진행정교시험,학정최가공예배방。통과균락총수측정학정산품적보질기。결과최가적공예배방위：람전과즙22.5%,미후도즙4%,백사당12%,저몽산0.09%,최갑기섬유소납0.2%。산품경80℃살균20 min,보질기가체1개월。결론해음료구감청상、풍미순정、산첨괄구,시일충구유개발잠력적신형공능음료。
Objective To prepare a new kind of compound juice health beverage, with Loniceraedulis and kiwifruit as main ingredients. Methods The addition amount of fruit juice, granulated sugar, and citric acid were taken for single-factor experiment respectively, and then orthogonal experiment was carried out based on the result to determine the optimal formulation. The shelf life was determined by colonies number analysis. Results The optimal formulation was as follow:22.5%Loniceraedulis juice, 4%kiwifruit juice, 12%sugar, 0.09% citric acid and 0.2% sodium carboxymethyl cellulose. Shelf life of the final juice could be up to one month when stored at room temperature after sterilizing at 80 ℃ for 20 min. Conclusions The beverage featured by smooth taste, gentle flavor, harmonious sweetness and sourness is one kind of potential functional juice beverage.