The processing-technology conditions of compound vegetable beverage with red radish and tomato as raw materials were studied. The results showed that:the best way of red radish and tomato juicing was 85 ℃1 min, the radish juice yield could be improved distinctly by adding 0.14%pectinase, hydrolyzing 50 min at 50℃ (P<0.05), the tomato juice yield could be improved by adding 0.10%pectinase, hydrolyzing 40 min at 50℃(P<0.05). In the conditions which the optimal proportion of red radish and tomato juice content was 1:3 (v/v), 6%sugar, 0.1%lemon acid, 0.1%sodium alginate and 0.1%xanthan gum added, the compound veg-etable drinks which had better sensory evaluation were obtained.%以红萝卜和西红柿为原料,研究复合蔬菜汁饮料的加工工艺条件.结果表明:红萝卜和西红柿的最佳破碎方式均为85℃1 min,果胶酶处理分别为添加量0.14%、50℃酶解50 min和添加量0.10%、50℃酶解40 min,可显著提高红萝卜出汁率和西红柿出汁率(P<0.05).在红萝卜汁与西红柿汁混合比例为1:3(体积比)、添加6%的白砂糖和0.1%的柠檬酸、添加0.1%黄原胶和0.1%海藻酸钠的复合稳定剂时,可获得具有较好品质的复合蔬菜汁饮料.
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