草莓胡萝卜乳复合饮料的研制_食品专业.rar

摘要：本文以胡萝卜、草莓和乳为主要原料，对其复合饮料的调配工艺及稳定性进行研究。实验结果表明：胡萝卜草莓乳复合饮料的最佳配方为胡萝卜汁添加量为80mL，草莓汁添加量为40mL，乳汁添加量为60mL，水添加量为60mL，白砂糖添加量为6%，柠檬酸添加量为0.10%；以浑浊稳定性为目标值，得到稳定性的最佳工艺参数为单甘脂浓度0.0932%、卡拉胶浓度0.203%和CMC-Na浓度0.117%，此时浑浊稳定性达到最佳值0.562；以离心沉淀率为目标值，得到稳定性的最佳工艺参数为单甘脂浓度0.108%、卡拉胶浓度0.208%和CMC-Na浓度0.075%，此时离心沉淀率达到最佳值0.66%。

关键词：胡萝卜；草莓；乳；复合饮料

Abstract：The process and stability for production of the compound beverage made from carrot, strawberry and milk were studied in the paper. The results showed the best formula of compound drink of carrot, strawberry and milk was amount of carrot juice 80mL, amount of strawberry juice 40mL, amount of milk 60mL, amount of water 60mL, amount of sugar 6% and amount of citric acid 0.10%; On the turbid stability, the best prescription of stabilizers was glycerel monostearte concentration 0.0932%, carrageenan concentration 0.203% and CMC-Na concentration 0.117% and turbid stability at this time got the best value 0.562; On the rate of deposition, the best prescription of stabilizers was glycerel monostearte concentration 0.108%, carrageenan concentration 0.208% and CMC-Na concentration 0.075% and the best rate of deposition at this time got the best value 0.66%.

Keywords: Carrot; Strawberry; Milk; Compound Beverage