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投稿时间：2017-07-19
投稿时间：2017-07-19
中文摘要: 以苹果、火龙果为主要原料，研究复合饮料制备工艺，并对其理化指标进行分析。首先采用单因素试验探讨了火龙果果汁与苹果果汁复合比例、白砂糖添加量、柠檬酸添加量、复合果汁用量对产品口感的影响，然后以感官评价为指标，通过正交试验得出复合饮料的最佳工艺，最后检测其理化指标。结果表明，苹果火龙果复合饮料的最佳配方体积比为：复合果汁用量30%、白糖用量15%、柠檬酸用量2%、火龙果汁和苹果汁复配体积比为2∶1，所得产品含可溶性固形物16.5%、总酸0.55%，pH值4.70，酸甜适中，滋味可口，具有浓郁的苹果与火龙果特有香气。
Abstract:Taking apple and pitaya as the main raw materials，the preparation processing of compound beverage was studied and its physical and chemical indexes were analyzed in this paper.The effect of the complex of pitaya juice and apple juice，and the addition amount of white sugar，the amount of citric acid and the amount of compound fruit juice on the taste of the product were discussed by single factor experiments.The optimum processing of composite beverage was obtained by orthogonal test，and the physical and chemical indexes were fi nally tested.The results showed that the best formula for the a composite beverage was 30%，white sugar was 15%，consumption of citric acid was 2%，the ratio of pitaya juice to apple juice was 2∶1（体积比）.The total sugar content of the product was 16.5%，total acid content 0.55%and pH 4.70.The taste of compound beverage was sweet and sour，and with strong aromas of apples and pitaya.
keywords: compound beverage apple pitaya process
文章编号：201722024 中图分类号： 文献标志码：
基金项目:
| 作者 | 单位 |
| 刘雅 | 廊坊卫生职业学院，河北廊坊065001 |
| Author Name | Affiliation |
| LIU Ya | Langfang Health Professional School，Langfang 065001，Hebei，China |
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