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果用草莓、桑椹复合果汁的研究
发表时间：2008-04-30 浏览量：2275 下载量：726
| 全部作者： | 王旭亮，王熙 |
| 作者单位： | 西南科技大学生命科学与工程学院 |
| 摘 要： | 本实验以草莓和桑椹为主要原料，加之柠檬酸、苹果酸、蔗糖、蜂蜜等辅料，经科学加工制成有益于人体健康的复合型果汁饮料。本文对该饮料的生产工艺、配方和关键技术的研究进行了阐述。通过正交试验及方差分析，确定出该饮料的最佳组合为A1B2C3D4E2，即草莓和桑椹的原浆配比为3∶1，蔗糖0.06 g/mL，柠檬酸1.5 g/L，蜂蜜0.08 g/mL，苹果酸1.0 g/L；通过另一组正交试验和方差分析还确定出产品的最适稳定剂配方为：果胶2.5 g/L，羧甲基纤维素钠1.2 g/L，海藻酸钠1.5 g/L。 |
| 关 键 词： | 食品加工技术；食品饮料；草莓；桑椹；复合果汁；配方 |
| Title： | Study on the strawberry-mulberry compound fruit juice |
| Author： | WANG Xuliang, WANG Xi |
| Organization： | Life Science and Engineering College, Southwest University of Science and Technology |
| Abstract： | In the science processing, this experiment, taking the strawberry and mulberry as the main raw material, performing citric acid, malic acid, sucrose, honey as supplementary material, made a compound fruit juice which was beneficial to the human health. This paper mainly presents the study of the production progressing, the formula and the key technique about the drink. Through orthogonal experiment and variance analysis, A1B2C3D4E2 was determined as the best combination, namely the strawberry and mulberry oleo stock allocated proportion was 3∶1, sucrose 0.06 g/mL, citric acid 1.5 g/L, honey 0.08 g/mL, malic acid 1.0 g/L. Through another orthogonal experiment and variance analysis, the most suitable stabilizer formula was also determined. It was: pectin 2.5 g/L, CMC-Na 1.2 g/L, Alginate Sodium 1.5 g/L. |
| Key words： | food process technology; food and liquor; strawberry; mulberry; compound fruit juice; producing formula |
| 发表期数： | 2008年8月第8期 |
| 引用格式： | 王旭亮，王熙. 果用草莓、桑椹复合果汁的研究[J]. 中国科技论文在线精品论文，2008，1（8）：954-959. |
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