| 猕猴桃黄瓜复合果蔬汁的研制 |
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| 引用本文： | 柳青,孙玉清,汪长钢,张蕊.猕猴桃黄瓜复合果蔬汁的研制[J].安徽农业科学,2014(24):8356-8357. |
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| 作者姓名： | 柳青 孙玉清 汪长钢 张蕊 |
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| 作者单位： | 北京农业职业学院食品与生物工程系; |
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| 摘 要： | 目的]研究猕猴桃黄瓜复合果蔬汁加工工艺.方法]以感官评价为指标,通过正交试验确定了猕猴桃黄瓜复合果蔬汁的最佳工艺配方.结果]试验得出猕猴桃黄瓜复合果蔬汁的最优工艺条件为：猕猴桃汁与黄瓜汁比例为4：3,柠檬酸添加量1.2％,白砂糖添加量6％,蜂蜜添加量2％,卡拉胶0.05％,研制出具有均衡营养与保健功能的复合果蔬汁.结论]猕猴桃黄瓜复合果蔬汁带有天然果蔬的淡绿色,清香的果香味,口感酸甜适口,具有广阔的发展前景.
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| 关 键 词： | 猕猴桃 黄瓜 果蔬汁 工艺 |
The Development of Kiwi and Cucumber Compound Juice |
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| Institution: | LIU Qing(Department of Food and Bioengineering, Beijing Vocational College of Agriculture, Beijing 102442) |
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| Abstract: | Objective] To study the processing technology of kiwi and cucumber compound juice.Method] Orthogonal design was applied to obtain the best combination of process parameters using sensory evaluation as indicators Result] The optimal technique conditions area as following：ratio of kiwi and cucumber juice is 4∶ 3,the content of citric acid is 1.2％,the content of sugar is 6％,and honey 2％,carrageenan 0.05％,a kind of compound fruit juice with balance nutrition and health function was developed.Conclusion] Compound fruit juice have natural green color of fruits and vegetables,fresh fruit aroma,sweet taste,as well as nutrition function. |
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| Keywords: | Kiwi Cucumber Compound juice Technology |
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