文档介绍：现代食品科技 Modern Food Science and Technology 2010, ,

沙枣、番茄、胡萝卜复合饮料的工艺研究

姬华 1,2,王翠 1,周红 1,张铭 1
(,新疆石河子 832000)(,江苏无锡 214122)
摘要:以沙枣、番茄、胡萝卜为原料,对复合饮料的加工工艺进行了初步研究,主要从以下三方面进行研究:沙枣汁、番
茄汁、胡萝卜汁的最佳配比;沙枣、番茄汁、胡萝卜饮料调配;稳定剂的选择。通过正交试验和单因素对此试验确定了生产沙
枣复合果汁关键工序的最佳工艺参数,最佳工艺参数为:沙枣汁、番茄汁、胡萝卜汁、按 :2:2 进行配比。50%蜂蜜添加量为
8%,白砂糖为 8%,柠檬酸为 3%。稳定剂黄原胶添加量为 %。该果汁通过一定工艺加工制成天然的饮料,色泽明亮,枣香
浓郁,口感细腻,营养丰富,是一种天然的保健饮料。
关键词:沙枣;番茄;胡萝卜;复合饮料;工艺
文章篇号:1673-9078(2010)11-1237-1239
Preparation of a Mixed beverage using Oleaster, Tomato and Carrot Juice
JI Hua1,2, WANG Cui1, ZHOU Hong1, ZHANG Ming1
( College, Shihezi University, Shiezi 832000, China)
( of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
Abstract: pound fruit beverage was prepared using oleaster, tomato and carrot juice as raw materials. pound fruit
juice was seasoned with sugar, honey and citric acid. The best process parameters were determined by orthogonal test and single-factor
test: oleaster juice-tomato juice-carrot juice mass ratio of :2:2, 50% honey dosage of 8%, white sugar of 8%, citric acid of 3%, and
xanthan gum stabilizer dosage of %. The prepared fruit juice had bright color, oleaster aroma, exquisite taste, and was rich in various
nutriments.
Key words: oleaster; tomato; carrot; compound fruit juice; process

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