菠萝火龙果复合饮料制作工艺的研究

摘要

A study was conducted on the production technology of a compound beverage made from Ananas(Ananas comosus (Linn.) Merr) and pitaya (Hylocereus undulates Britt) as the raw materials. The effects of stabilizers on the stability and sensory indexes of compound beverage were investigated. The optimum formula of the drink was Ananas∶pitaya=3∶2, juice mixture 40%(v/v), sugar 10%, citric acid 0.15%, with 0.2% (CMC-Na∶xanthan gum=1∶1) as a complex stabilizer. The beverage is featured by light yellow color, uniform structure, aromas of Ananas and pitaya, and pleasant sweetness and sourness.%以新鲜的云南香水菠萝（Ananas comosus（Linn.） Merr）和海南火龙果（Hylocereus undulates Britt）为原料，通过正交试验确定了菠萝火龙果复合饮料的制作工艺参数，并初步分析了稳定剂对复合果汁稳定性以及感官指标的影响。通过实验得出，菠萝火龙果复合饮料的最佳工艺配方为：菠萝汁∶火龙果汁比例为3∶2、复合果汁含量40%（v/v）、白砂糖10%、柠檬酸0.15%、稳定剂（CMC-Na∶黄原胶=1∶1）添加量0.2%。该饮料呈金黄色，质地均匀，具有菠萝和火龙果香气，酸甜适口。