YAO Xin,TU Yong.Study on the Processing Technology of Compound Juice of Smllantus sonchifolium and Citrus paradisi cv[J].Northern Horticulture,2012,36(23):157-159.
雪莲果柚子复合果汁的研制
- Title:
- Study on the Processing Technology of Compound Juice of Smllantus sonchifolium and Citrus paradisi cv
- 文章编号:
- 1001-0009(2012)23-0157-03
- Keywords:
- Smllantus sonchifolium; Citrus paradisi cv; compound juice
- 分类号:
- TS 255.44
- 文献标志码:
- B
- 摘要:
- 以雪莲果、柚子为试材，研究了雪莲果柚子复合果汁的最佳生产工艺。结果表明：当雪莲果原汁与柚子原汁的比值为10∶4，原果汁的用量为50%，柠檬酸、蔗糖和蜂蜜的添加量分别为0.05%、12%和4%，以1%黄原胶和1% CMC-Na复配作为稳定剂使用时，制得的复合果汁具有较好的风味和色泽，酸甜适宜，组织形态较好。
- Abstract:
- Taking Smllantus sonchifolium and Citrus paradisi cv as test materials,the processing technology of compound juice of Smllantus sonchifolium and Citrus paradisi cv were studied.The results indicated that the optimum processing conditions were 10∶4 ratio of yacon juice and shaddock juice，50% of the mixture of yacon and shaddock juice，0.05% of citric acid，12% of sugar，4% of honey respectively.The best stabilize was the mixture of 1% xanthan gum and 1% CMC-Na.Under the optimal conditions，the achieved compound juice had smooth taste，full yacon and shaddock flavor and better form.
参考文献/References:
[1]钱林,丁长河,李里特,等.雪莲果的化学组分及其功能特性[J].食品研究与开发,2006,27(6):179-181. [2]李卓亚.雪莲果化学成分及其药理作用的研究进展[J].食品与药品，2007,9(6):41-43. [3]齐发辉.四川攀西地区发展雪莲果的优势及前景[J].中国热带农业,2007(2):23-24. [4]蒲海燕.雪莲果的综合利用和开发[J].河南工业大学学报（自然科学版）,2010(3):20. [5]丁士勇,刘友明.胡萝卜橙汁复合饮料研制[J].食品研究与开发,2010,3(11):115-117.
相似文献/References:
[1]涂勇.雪莲果温室白粉虱的发育起点温度和有效积温的研究[J].北方园艺,2013,37(19):128.
TU Yong.Study on Developmental Threshold Temperature and Effective Accumulated Temperature of Trialeurodes vaporariorum (Westwood) on Smallanthus sanchifalius[J].Northern Horticulture,2013,37(23):128.
[2]焦劼,魏军香,郑罗崇都,等.略阳地区雪莲果物候期观测[J].北方园艺,2012,36(15):13.
JIAO Jie,WEI Jun-xiang,ZHENG Luo chong du,et al.Investigation on the Phenophase of Smallanthus sanchifalius in Lueyang Area[J].Northern Horticulture,2012,36(23):13.
[3]姚 昕.雪莲果根腐病菌生物学特性初步研究[J].北方园艺,2010,34(22):0.[doi:10.11937/bfyy.201022013]
YAO Xin.Preliminary Studies on the Biological Characteristics of Root Rot from Yacon[J].Northern Horticulture,2010,34(23):0.[doi:10.11937/bfyy.201022013]
[4]杜 秀 虹,罗 云 清.雪 莲 果 复 合 果 汁 饮 料 的 研 制[J].北方园艺,2011,35(18):0.[doi:10.11937/bfyy.2011018060]
.Ｄ ｅ ｖ ｅ ｌ ｏ ｐ ｍ ｅ ｎ ｔ ｏ ｆ Ｍ ｉ ｘ ｅ ｄ Ｊ ｕ ｉ ｃ ｅ Ｄ ｒ ｉ ｎ ｋ ｏ ｆ Ｙ ａ ｃ ｏ ｎ[J].Northern Horticulture,2011,35(23):0.[doi:10.11937/bfyy.2011018060]
[5]王琼波,魏永义,王玲玲.雪莲果多酚氧化酶性质及其抑制方法研究[J].北方园艺,2011,35(08):0.[doi:10.11937/bfyy.201108015]
WANG Qiong-bo,WE! Yong-yi,WANG Ling ling.Study on Properties and Inhibition Methods of Polyphenol Oxidase from Yacon[J].Northern Horticulture,2011,35(23):0.[doi:10.11937/bfyy.201108015]
[6]马 杰,崔 波,张 仙 云,等.雪莲果离体培养及植株再生体系的建立[J].北方园艺,2008,32(07):0.[doi:10.11937/bfyy.200807088]
MA Jie,CUI Bo,ZHANG Xian-yun,et al.Tissue C ulture in Vitro and Establishment of Regeneration Systemof Smallanthussonchifolius[J].Northern Horticulture,2008,32(23):0.[doi:10.11937/bfyy.200807088]
[7]阚 欢,和 润 喜.雪 莲 果 与 西 番 莲 复 合 果 酱 的 研 制[J].北方园艺,2008,32(10):0.[doi:10.11937/bfyy.2008010072]
KAN Huan,HE Run -xi.Preparation of the Compound Jam With Yacon and Passion Fruit[J].Northern Horticulture,2008,32(23):0.[doi:10.11937/bfyy.2008010072]
备注/Memo
第一作者简介：姚昕（1978-），女，硕士，副教授，现主要从事果蔬加工与贮藏技术研究工作。E-mail：xinxin3692@126.com.