食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
22期
56-60
,共5页
南瓜%胡萝卜%西红柿%复合澄清蔬菜汁饮料
南瓜%鬍蘿蔔%西紅柿%複閤澄清蔬菜汁飲料
남과%호라복%서홍시%복합징청소채즙음료
pumpkin%carrot%tomato%compound clarifying vegetable drinks
以南瓜、胡萝卜、西红柿为原料,制备复合澄清蔬菜汁饮料.结果表明,分别添加南瓜汁240 g/L、胡萝卜汁140 g/L、西红柿汁100 g/L,混匀,补加蔗糖80 g/L、柠檬酸2.0 g/L、果胶酶0.8 g/L、蛋白酶0.6 g/L,调节pH 4.0,45℃保温1 h,室温保存7 d,该复合澄清蔬菜汁饮料的透光率为65.0%;以此为基础,添加羧甲基纤维素钠0.5 g/L、海藻酸钠0.6 g/L、魔芋胶0.6 g/L,该复合澄清蔬菜汁饮料的透光率达95.0%,产品甜酸可口,营养丰富,澄清稳定.
以南瓜、鬍蘿蔔、西紅柿為原料,製備複閤澄清蔬菜汁飲料.結果錶明,分彆添加南瓜汁240 g/L、鬍蘿蔔汁140 g/L、西紅柿汁100 g/L,混勻,補加蔗糖80 g/L、檸檬痠2.0 g/L、果膠酶0.8 g/L、蛋白酶0.6 g/L,調節pH 4.0,45℃保溫1 h,室溫保存7 d,該複閤澄清蔬菜汁飲料的透光率為65.0%;以此為基礎,添加羧甲基纖維素鈉0.5 g/L、海藻痠鈉0.6 g/L、魔芋膠0.6 g/L,該複閤澄清蔬菜汁飲料的透光率達95.0%,產品甜痠可口,營養豐富,澄清穩定.
이남과、호라복、서홍시위원료,제비복합징청소채즙음료.결과표명,분별첨가남과즙240 g/L、호라복즙140 g/L、서홍시즙100 g/L,혼균,보가자당80 g/L、저몽산2.0 g/L、과효매0.8 g/L、단백매0.6 g/L,조절pH 4.0,45℃보온1 h,실온보존7 d,해복합징청소채즙음료적투광솔위65.0%;이차위기출,첨가최갑기섬유소납0.5 g/L、해조산납0.6 g/L、마우효0.6 g/L,해복합징청소채즙음료적투광솔체95.0%,산품첨산가구,영양봉부,징청은정.
Compound clarifying vegetable drinks were made from pumpkin , carrot and tomato. The optimum formula were pumpkin juice 240 g/L, carrot juice 140 g/L, tomato juice 100 g/L, sugar 80 g/L and citric acid 2.0 g/L, pectinase 0.8 g/L, protease 0.6 g/L, respectively. In this conditions, the author adjusted the compound clarifying vegetable drinks's pH 4.0, at 45℃,1 h, then at indoor temperature, 7 d, their transmittance were 65.0%. On these basis, the author added sodium carboxyl methyl cellulose 0.5 g/L, sodium alginate 0.6 g/L, konjac gum 0.6 g/L, their transmittance increased to 95.0%. The compound clarifying vegetable drinks were sweet and tasty, nutritious and stabilize.
