【摘要】 以仙人掌、菠萝为主要原料,加以柠檬酸、蜂蜜等辅料,经科学加工制成有保健功能的水果香型饮料。本文对仙人掌-菠萝混合汁饮料的生产工艺、配方和技术关键进行了研究。通过正交试验及方差分析,确定出该饮品的最佳组合方式为E4D4B2A2C4,即澄清的仙人掌-菠萝混合汁用量35%,蔗糖8%,蜂蜜2.8%,柠檬酸钾0.2%,柠檬酸0.4%,水为53.6%(上述百分比均为质量分数)。试验还确定出产品最适稳定剂配方为0.20%羧甲基纤维素钠+0.01%黄原胶+0.15%果胶为最佳。更多还原

【Abstract】 Variance analysis of the data of an orthogonal experiment to study different processing technologies and formulations for the production of natural drinks made from Opuntia dilleniihaw and Pineapple showed that the optimum formulation was 35% of the clear juice of Opuntia dilleniihaw and pineapple, 0.2% of citric acid potassium, 8% of sucrose, 2.8%of honey, 0.4% of citric acid and 53.6% of water. In a small -scale production experiment, it was concluded that the optimum stabilizer combination was 0.20% of CMC-Na+0.01% of xanthan gum+0.15% of pectin.更多还原