| 苦瓜-黄瓜复合蔬菜汁的研制 |
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| 引用本文： | 顾英,刘茜,付莉.苦瓜-黄瓜复合蔬菜汁的研制[J].安徽农业科学,2009,37(23):11157-11159. |
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| 作者姓名： | 顾英 刘茜 付莉 |
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| 作者单位： | 辽宁医学院食品科学与工程学院,辽宁锦州,121001 |
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| 摘 要： | 目的]介绍苦瓜-黄瓜复合蔬菜汁的研制方法。方法]以新鲜苦瓜和黄瓜为原料，白砂糖和稳定剂等为辅料，采用单因素及正交试验确定苦瓜-黄瓜复合蔬菜汁的最佳研制方法，并对复合蔬菜汁的感官品质和理化指标进行评价。结果]单因素试验结果表明，向蔬菜汁中添加Vc护色效果最佳；苦瓜汁与黄瓜汁的最佳比例为1：4；CMC-Na和海藻酸钠配合使用对复合蔬菜汁的稳定效果最好；稳定剂的最佳添加量为0．15％CMC—Na＋0．03％海藻酸钠。正交试验结果表明，苦瓜-黄瓜复合蔬菜汁的最佳配方为复合汁（苦瓜：黄瓜=1：1）30％，白砂糖7％，柠檬酸0．15％，稳定剂0．18％（0．15％CMC-Na＋0．03％海藻酸钠）。结论]苦瓜-黄瓜复合蔬菜汁风味独特、营养丰富，且具有保健功能。
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| 关 键 词： | 苦瓜 黄瓜 蔬菜汁 感官品质 |
Development of Bitter Gourd and Cucumber Mixed Vegetable Juice |
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| GU Ying et al.Development of Bitter Gourd and Cucumber Mixed Vegetable Juice[J].Journal of Anhui Agricultural Sciences,2009,37(23):11157-11159. |
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| Authors: | GU Ying |
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| Institution: | GU Ying et al(Food Science , Engineering College of Liaoning Medical University,Jinzhou,Liaoning 121001) |
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| Abstract: | Objective] The study was to introduce the developing method of bitter gourd and cucumber mixed vegetable juice.Method] With fresh bitter gourd and cucumber as the materials and sugar and stabilizer as the excipients,single factor test and orthogonal test were taken to determine the optimum developing method of bitter gourd and cucumber mixed vegetable juice,the sensory quality and physical and chemical indexes of the mixed vegetable juice were evaluated.Result] The results of the single factor test showe... |
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| Keywords: | Bitter gourd Cucumber Vegetable juice Sensory quality |
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