| 摘要: |
| 用对比试验及正交试验确定了芦笋沙棘胡萝卜混合果蔬汁饮料的果蔬汁澄清条件及生产配方。芦笋沙棘胡萝卜混合果蔬汁的最适澄清条件为：混合果蔬汁用180 mg/kg明胶在12 ℃下沉淀澄清处理16 h后，再用60 mg/kg的Ec 3.2.1.5 果胶酶在45 ℃条件下澄清处理3 h，果蔬汁的透明度最好。芦笋、沙棘、胡萝卜混合果蔬汁饮料的最优配方组成为：混合汁含量500 g/kg，砂糖含量100 g/kg，柠檬酸含量1.5 g/kg，香精用量1 g/kg，饮料的综合品质较理想。 |
| 关键词: 果蔬汁饮料 澄清 配方 |
| DOI： |
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| 基金项目:国家“九五”攻关项目(96-004-05-02) |
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| Study on clarifying mixing fruit-vegetable juice beverage of Asparagus and Hippophae and Carrot |
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| Abstract: |
| An optimum juice clarifying technique and formula of mixing Asparagus,Hippophae and carror fruit-vegetable mixing beverage was determined by contrast experiment and orthogonal design.The optimum clarifuing technique of mixing Asparagus,Hippophae and carrot juice is that the juice was transcted first by 180 mg/kg gelatin at 12 ℃ for 16 h and then by 60 mg/kg Ec3.2.1.5 pectin enzyme at 45 ℃ for 3 h,the transparency of the juice was best,The optimum formula of mixing Asparagus,Hippophae and carrot fruit-vegetable juice beverage was determined to be:mixing juice 500 g/kg,sugar 100g/kg,citric acid 1.5 g/kg,essence 1 g/kg,the synthetic quality of the beverage is nice. |
| Key words: mixing fruit-vegetable juice beverage clarifying formula |
