食品工业科技2018，Vol.39Issue(3)：143-147,152,6.DOI:10.13386/j.issn1002-0306.2018.03.029
红树莓柚子复合果汁配方优化
Formula optimization of red raspberry and pomelo compound juice
摘要
Abstract
Red raspberry and pomelo were chosen as the main raw materials to research the formula and stability of red raspberry and pomelo compound juice.Firstly,based on single factor and orthogonal test combined with sensory evaluation,the optimum formula of such compound juice were determined.Secondly,the optimal stabilizer and the amount of stabilizer were determined by the selection of single stabilizer and the combination of stabilizer.Finally,the physical and chemical indexes of compound juice were determined.The results indicated that the optimized formula of compound juice contained 45 g of raspberry juice,30 g of pomelo juice and 8 g of sugar in 100 g beverage.And in such formula,the sensory score could reach to 88.63.The best stabilizer was the mixture of xanthan gum 0.12 g and carboxymethyl cellulose 0.09 g.Under such conditions,the red raspberry and pomelo compound fruit juice contained 11.2％ soluble solids and 0.2～0.3 g/L total acidity,which meet the requirement of the national beverage and food standards.And such compound juice had harmonious sweet and sour taste with good stability.关键词
红树莓/柚子/复合果汁/工艺配方Key words
red raspberry/pomelo/compound beverage/process formula分类
轻工纺织引用本文复制引用
刘畅,冯建文,旷慧,王金玲..红树莓柚子复合果汁配方优化[J].食品工业科技,2018,39(3):143-147,152,6.基金项目
中央高校基本科研业务费专项基金(2572017CA05) （2572017CA05）
哈尔滨市科技创新人才研究专项资金项目(2017RAYXJ012). （2017RAYXJ012）
