【摘要】 目的:研制番茄胡萝卜甜橙复合果蔬汁饮料。方法:以番茄汁、胡萝卜汁、甜橙汁为原料,通过正交实验优选了番茄汁、胡萝卜汁、甜橙汁复合果蔬汁饮料的工艺参数,比较了不同稳定剂对复合果蔬汁饮料的影响。结果:番茄汁加入量为9.5%,胡萝卜汁加入量为18.5%,甜橙汁加入量为27%,糖加入量为9%,柠檬酸加入量为0.3%,稳定剂选用:羧甲基纤维素钠0.1%、海藻酸钠0.05%、黄原胶0.1%。结论:制成复合果蔬汁饮料营养丰富,风味独特。更多还原

【Abstract】 Objective: This paper studied the process parameters of compound fruit and vegetable juice drinks of tomato,carrot and orange. Methods: By using orthogonal experiment design. the effects of different stabilizers on the compound fruit and vegetable juice drinks were compared. Results: The compositio consists of 9. 5 % tomato juice,18. 5 % carrot juice,27 % orange juice,9 % sugar,0. 3 % citric acid and the mixed stabilizers consists of 0. 1% sodium carboxymetylcellulose,0. 05 % sodium alginate and 0. 1 % xanthan gum. Conclusion: The compound fruit and vegetable juice drinks have a great flavor.更多还原