| 芦荟南瓜汁悬浮饮料的研制 |
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| 引用本文： | 周治德,李桂银,刘绍,杨栋梁.芦荟南瓜汁悬浮饮料的研制[J].食品科技,2010(1). |
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| 作者姓名： | 周治德 李桂银 刘绍 杨栋梁 |
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| 作者单位： | 湖南农业大学东方科技学院;湖南科技职业学院轻化工程学院; |
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| 基金项目： | 湖南省教育厅课题(09C511); 湖南科技职业学院院级课题(KJ08D071) |
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| 摘 要： | 以芦荟、南瓜为主要原料,通过正交试验确定了悬浮饮料的最佳配方,确定了原辅料最佳的调配比例,制成酸甜适度,口感爽滑的复合型饮料。结果表明,当芦荟原汁15%,南瓜原汁20%,白砂糖10%,柠檬酸0.15%,复合悬浮稳定剂XC0.08%时生产出的产品感官评定结果较好。
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| 关 键 词： | 芦荟 南瓜汁 悬浮饮料 |
The development of suspended beverage of aloe and pumpkin juice |
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| ZHOU Zhi-de,LI Gui-yin,LIU Shao,YANG Dong-liang.The development of suspended beverage of aloe and pumpkin juice[J].Food Science and Technology,2010(1). |
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| Authors: | ZHOU Zhi-de LI Gui-yin LIU Shao YANG Dong-liang |
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| Affiliation: | ZHOU Zhi-de1,LI Gui-yin2,LIU Shao1,YANG Dong-liang2 (1.Orient Science & Technology College of Hunan Agricultural University,Changsha 410128,2.Hunan Vocational College of Science , Technology,Changsha 410118) |
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| Abstract: | A process of aloe and pumpkin suspended beverage which use aloe and pumpkin juice as the main raw materials and take citric acid and sugar for minor materials was studied. The optimum proportions of aloe,pumpkin juice,sugar and citric acid were determined by through orthogonal test design and sensory evaluation. The results showed that the best taste was a combination of 15 percent of aloe juice,10 percent of pumpkin juice,10% of sugar,0.15% of citric acid,0.08% of stabilization. The finished product has a ... |
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| Keywords: | aloe pumpkin juice suspended beverage |
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