南瓜番茄黄色复合汁制作工艺研究-农学学报.PDF

中国农学通报 2012,28(24):300-305 Chinese Agricultural Science Bulletin 南瓜番茄黄色复合汁制作工艺研究 孙 晶，王 奇，杨爱丽 （辽宁医学院食品科学与工程学院，辽宁锦州121001） 摘 要：为了获得南瓜汁和番茄汁为主要成分的黄色复合果蔬汁制作工艺，以南瓜、番茄、菠萝和苹果为 原料，经提汁后进行复合，采用正交实验，确定了4 种果蔬汁复合的最优配比，同时对最优配方的复合果 蔬汁的稳定性进行了研究。结果表明：由50% 南瓜汁、25%番茄汁、5% 菠萝汁和3%苹果汁复合时，并且 添加蔗糖10% ，柠檬酸0.2% ，口感最好；当南瓜番茄复合果蔬汁中加入0.02%黄原胶和0.06%果胶，均质 后，产品均匀稳定。以南瓜汁和番茄汁为主要原料，配以少量的菠萝汁和苹果汁，按一定配比进行复合， 添加一定量的黄原胶和果胶，均质后，可得到口感较好，易为消费者接受的黄色复合果蔬汁。 关键词：南瓜；番茄；复合果蔬汁；工艺 中图分类号：TS2 文献标志码：A 论文编号：2011-3608 Studies on Manufacturing Process of Pumpkin and Tomato Yellow Juice Blend SunJing,WangQi,YangAili (FoodScienceandEngineeringCollege,LiaoningmedicalUniversity,JinzhouLiaoning121001) Abstract: The aim was to obtain the manufacturing processofpumpkinandtomatoyellowjuiceblend. The preparationprocessofthemixedjuiceofpumpkinjuiceblendedwithtomatojuice,pineapplejuiceandapple juicewasstudied.Theorthogonaltestwasusedtooptimizethemixingratioofpumpkin,tomato,pineappleand applejuicewhilethecontentsofthemainvegetableandfruitnutritionalsubstanceswereanalyzed.The stabilityofthemixedvegetableandfruitjuicewasalsostudied.Theresultsshowedthatwhenthemixingratio ofpumpkin,tomato,pineapple,andapplejuicewas50%:25%:5%:3%(v/v),sucrosefor 10%andcitricacidfor 0.2%,whichcouldbeacceptedbyconsumerseasilyadditionof0.02%xanthangumand0.06%pectininthe pumpkinandtomatojuiceblend,thepumpkinjuiceblendsuspendingstabilitywaswell.Whenpumpkinjuice blendedwithtomatojuice,pineapplejuiceandapplejuiceasagoodmixedratios,xanthangumandpectin wereadded,yellowjuiceblendwasobserved,whichcouldbeeasilyacceptedbyconsumers. Key words: pumpkin;tomato;vegetableandfruitblendjuice;process 0 引言 果蔬汁具有独特的色、香、