摘 要：本实验以胡萝卜、番茄、苹果为主要原料，以白砂糖为辅料制成混合果蔬汁饮料。本实验中采用的主要的试验方法：pH计法测定酸度；阿贝折光仪测果蔬饮料中的可溶性固形物；2,6-二氯酚靛酚滴定法测定果蔬汁饮料中的Vc含量；直接滴定法测定还原糖的含量；感官鉴定方法确定产品的配方；离心沉淀率评价稳定性。通过单因素实验和正交实验研究该混合果蔬汁饮料的加工工艺，确定最佳配方和复合稳定剂配方。确定最佳配方为：苹果汁20%，胡萝卜汁20%，番茄汁15%，白砂糖8%，柠檬酸0.15%；复合稳定剂的最优组合为：卡拉胶1.0g/L，羧甲基纤维素钠（CMC-Na）0.8g/L，黄原胶0.2g/L。测定成品混合果蔬汁饮料的可溶性固形物为8.5%，pH为3.56，Vc的含量为6.78mg/100mL，还原糖含量为3.11g/100mL。
关键词: 胡萝卜；番茄；苹果；加工工艺
Abstract：This experiment to mixed fruit-vegetable juice drink, carrot, tomato apple as the main raw material, white granulated sugar as materials. The main testing method used for determining acidity are: pH meter measuring acidity, Abbe refractometer soluble solids, 2, 6-dichloro phenol indophenol titration method for the determination of vitamin C content, direct titration method of reducing sugar content, sensory evaluation method to determine the recipe of the product, centrifugal sedimentation rate stability evaluation. Through the single factor experiment and orthogonal experiment to study the processing technology of mixed juice drinks, determine the best formula and the compound stabilizer formula. The optimal formula is 20% of apple juice, 20% of carrot juice, 15% of tomato juice, 8% of white sugar, 0.15% of citric acid. The best composite stabilizer is 1.0g/L of carrageenan, 0.8g/L of sodium carboxymethyl cellulose (CMC-Na), 0.2 g/L of xanthan gum. Determination of finished mixed fruit- vegetable juice 8.5% of soluble solids, 3.56 of pH, 6.67mg/100 mL of vitamin C content, 3.11g/100 mL of reducing sugar content.
Keywords Carrot Tomato Apple Processing technology
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