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摘 要：以番茄、南瓜、胡萝卜三种蔬菜为原料，采用酶解技术处理蔬菜浆研究蔬菜汁的制备条件，采用正交试验分别优化番茄汁、南瓜汁和胡萝卜汁的复配比例、糖酸比例和稳定剂的添加用量。结果表明：50℃条件下，酶解2 h，添加0.40%纤文素酶、0.50%果胶酶、0.50%糖化酶处理胡萝卜浆，出汁率最高分别达到 42.5%、35.63%、22.07%，添加0.40%纤文素酶、0.40%果胶酶、0.50%糖化酶处理南瓜浆，出汁率最高分别达到37.45%、12.78%、16.88%。0.50%的纤文素酶、0.45%的纤文素酶、0.40%的果胶酶添加量处理胡萝卜和南瓜混合浆，出汁率效果最好，出汁率可达46.03%。采用60 mL的南瓜汁、10 mL的胡萝卜汁和10 mL的番茄汁进行混合配比，添加10%的白砂糖和0.30%的柠檬酸，并加入0.15%的黄原胶、0.20%的羧甲基纤文素钠和0.15%的卡拉胶，制品感官综合得分89分，该条件下制得的饮料颜色呈均一橙红色，具有南瓜、胡萝卜和番茄复合香气，汁液澄清，稳定性较好。10974
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关键词：复合蔬菜汁；饮料；加工工艺；稳定性；感官评定
The Exploration of New Composite Vegetable Juice Beverage
Abstract: The three kinds of vegetables as raw materials,The enzyme preparation technology of vegetable pulp of vegetable juice solution，Tomato Juice, pumpkin juice and Fresh Carrot Juice proportion, the ratio of sugar to acid and stabilizer dosage were optimized by orthogonal prepration.The results showed that:Under the condition of 50 ℃, enzymatic 2 h, adding 0.40% pectinase, 0.50% cellulase, 0.50% saccharifying enzyme processing carrot juice, juice rate reached 42.5%, 35.63%, 22.07% respectively, Adding 0.40% pectinase, 0.40% cellulase, 0.50% saccharifying enzyme treatment of pumpkin juice, juice rate reached 37.45%, 12.78%, 16.88%. 0.50% cellulase, 0.45% cellulase, 0.40% pectinase addition amount of processing carrot and pumpkin mixed pulp, juice yield the best effect, the juice yield up to 46.03%. In the 60 mL pumpkin juice, 10mL Fresh Carrot Juice and 10mL Tomato Juice mixing ratio, Adding sugar 10% and citric acid 0.3%, and adding 0.20% xanthan gum, 0.15% CMC and 0.15% sodium carrageenan, The comprehensive score of 89, Under these conditions, the beverage orange-red color was uniform, with pumpkin,carrots and tomatoes complex aroma, juice clarification, better stability.
Key words: Mixed vegetable juice; Beverage; Processing technology; Stabilizer; Sensory evaluation
目 录
摘 要 1
Abstract 1
引言 2
1. 材料与方法 3
1.1 实验材料 3
1.1.1 原料 3
1.1.2 辅料 3
1.2 主要实验仪器 3
1.3 实验方法 3
1.3.1 蔬菜汁制备的工艺流程与操作要点 3
1.3.1.1 蔬菜汁制备的工艺流程 3
1.3.1.2 操作要点 3
1.3.2 蔬菜汁的制备的条件优化 4
1.3.3 蔬菜汁复合配比优化试验 4
1.3.4 复合蔬菜汁糖酸配比正交优化试验 4
1.3.5 复合蔬菜汁饮料的稳定性试验 5
1.3.6 主要指标的测定 5
1.3.6.1 出汁率的测定 5
1.3.6.2 感官评定 5
1.3.6.3 沉淀率的测定 6
2. 结果与分析 6
2.1 蔬菜汁制备条件的确定 6
2.1.1 番茄汁的出汁率 6
2.1.2 胡萝卜酶添加量单因素试验 6
2.1.3 南瓜酶添加量单因素试验 8
2.1.4 酶添加量的最佳选择 9