| 越桔芦荟复合保健饮料的研制 |
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| 引用本文： | 王萍,杨春瑜,陈勇强.越桔芦荟复合保健饮料的研制[J].食品与机械,2002(1):41-41,43. |
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| 作者姓名： | 王萍 杨春瑜 陈勇强 |
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| 作者单位： | 东北林业大学森林资源与环境学院 150040 哈尔滨 |
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| 摘 要： | 通过对越桔果汁酶解及澄清条件的研究，认为0.016mg/100g的果胶酶作用5h及0．04％的明胶澄清效果最好。在对该饮料的原料配比确定过程中运用了正交试验，得出越桔果汁占15％时成品风味良好具有一定保健功效。
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| 关 键 词： | 保健饮料 越桔 芦荟 原料配比 酶解 澄清 正交试验 生产工艺 |
The preparation of compound healthy drink from vaccinium vitisideae L. juice and aloe juice |
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| Wang PingYang ChuyuChen Yongqiang.The preparation of compound healthy drink from vaccinium vitisideae L. juice and aloe juice[J].Food and Machinery,2002(1):41-41,43. |
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| Authors: | Wang PingYang ChuyuChen Yongqiang |
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| Affiliation: | Wang PingYang ChuyuChen Yongqiang |
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| Abstract: | The enzymolysis and clarification conditions of vaccinium vitisideae L.juice were studied.The clarifying effect was better with pectinase 0.016 ml per 100 g juice 5 h enzymatic treatment and 0.04% gelatin.Orthogonal test was used to determine the drink compositions,the results suggested that the drink did not only taste good but also had heathly functions while the amount of vaccinium vitisideae L.juice was 15%. |
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| Keywords: | Enzymolysis Clarification Orthogonal test |
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