| 芦荟葡萄汁复合饮料工艺研究 |
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| 引用本文： | 任建军. 芦荟葡萄汁复合饮料工艺研究[J]. 食品与机械, 2006, 22(4): 97-99 |
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| 作者姓名： | 任建军 |
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| 作者单位： | 沈阳师范大学职业技术学院,辽宁,沈阳,110036 |
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| 摘 要： | 以库拉索芦荟、浓缩葡萄汁为主要原料,以柠檬酸、蔗糖等为辅料,芦荟葡萄汁复合饮料生产工艺及配方进行了研究,通过正交试验确定出该饮料的最佳配方组合为A3B3C1D2,即芦荟汁140mL,葡萄汁60mL,柠檬酸0.2%,蔗糖5%。
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| 关 键 词： | 芦荟 葡萄汁 配方 复合饮料 |
| 收稿时间： | 2006-03-28 |
| 修稿时间： | 2006-03-28 |
Processing of aloe-grape juice compound beverage |
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| REN Jian-jun. Processing of aloe-grape juice compound beverage[J]. Food and Machinery, 2006, 22(4): 97-99 |
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| Authors: | REN Jian-jun |
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| Affiliation: | School of Professional Technology , Shenyang Normal University , Shenyang, Liaoning 110036, China |
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| Abstract: | Variance analysis of the data of an orthogonal experiment were carried out to study different processing technologies and formulae for the production of Aloe-grape juice compound beverage. The optimum formula was the amount of the juice of Aloe 140 mL, grape juice 60 mL, 0.2% of citric acid and 5% of sucrose. |
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| Keywords: | Aloe Grape juice Formula Compound beverage |
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