| 摘要: |
| 沙棘原汁经真空加热处理，胡萝卜经蒸汽软化，以0.1%蔗搪酯与0.01%黄原胶为稳定剂，用正交试验的方法进行配方选择。结果表明，最佳配方为：沙棘原汁8%、胡萝卜4%、糖酸比35。经加工制成的沙棘复合果汁，色泽为橙黄色，沙棘风味浓郁，外观为均匀混浊状。可溶性固形物（以折光计计）≥15%，总酸（以泞檬酸汁）≥0.35%，维生素Ｃ≥50mg/ml。 |
| 关键词: 果汁，沙棘，胡萝卜，稳定剂，糖酸比 |
| DOI： |
| 分类号:TS255 |
| 基金项目:陕西省沙棘开发利用研究中心资助项目 |
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| The Processing Techniques of Compound Hippophae Juice |
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| Abstract: |
| Hippophae joice was heated under vacuum conditions,carrot was softened with steam,0.1% sucrose fatty acid easter and 0.001% xanthan gum were added
as stabilizers in the experiment.The orthogonal experiment was used to optimize the
preseription.he results showed that the best prescription is:8% of hippophae juice,4%
carrot.and sugar acid ratio 35.The homogeneously orange-ooloured product keeps the
strong flavor of hippophare juice.Its soluble solids(calculated with refractometer),total
acid(calculated with citric acid)and vitamin C are greater than of equal to 15%,0.35%
and 50mg/IOOml respectively. |
| Key words: Juice,Hippophae,carrot.stablizer,sugar-acid ratio |
