CAJ | 학술논문

本试验主要以金橘汁、柠檬汁和橙汁为主要原料,通过添加白砂糖和柠檬酸聊调节复合果汁的口味.进行正交试验确定复合果汁的最佳配方为:金桔汁为8.0%,橙汁为12%,柠檬汁为1.0%,白砂糖为90 g/L,柠檬酸为0.1 g/L.此配方下复合果汁饮料清香宜人,酸甜可口.通过添加CMC-Na、黄原胶以及果胶为复合稳定剂,利用正交试验筛选出三种胶的最佳使用量为:CMC-Na0.15 g/L,黄原胶0.05 g/L,果胶0.15 g/L,稳定剂的添加总量为0.35 g/L.此时复合果饮的组织均一,色泽澄清.
본시험주요이금귤즙、저몽즙화등즙위주요원료,통과첨가백사당화저몽산료조절복합과즙적구미.진행정교시험학정복합과즙적최가배방위:금길즙위8.0%,등즙위12%,저몽즙위1.0%,백사당위90 g/L,저몽산위0.1 g/L.차배방하복합과즙음료청향의인,산첨가구.통과첨가CMC-Na、황원효이급과효위복합은정제,이용정교시험사선출삼충효적최가사용량위:CMC-Na0.15 g/L,황원효0.05 g/L,과효0.15 g/L,은정제적첨가총량위0.35 g/L.차시복합과음적조직균일,색택징청.
This test is mainly gold orange juice, lemon juice and orange juice as the main raw material, by adding sugar and citric acid chat adjusted Composite juice taste. Orthogonal experiment to determine the optimal formula for composite juices: orange juice was 8.0% gold, 12% orange juice, lemon juice, 1.0%, sugar of 90 g / L, citric acid 0.1 g / L. Under this formula pleasant fragrance compound juice, sweet and sour. By adding CMC-Na, xanthan gum and pectin composite stabilizer, the use of orthogonal test optimum usage of three rubber is: CMC-Na0.15g / L, xanthan gum 0.05g / L, fruit gum 0.15 g / L, the total amount of added stabilizer is 0.35 g / L. At this complex organizational uniform fruit drink, color clarification.