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| 芦荟蜂蜜饮料的研制 | |
| 引用本文： | 周治德,李桂银,黄燕萍.芦荟蜂蜜饮料的研制[J].食品与发酵工业,2011,37(5). |
| 作者姓名： | 周治德 李桂银 黄燕萍 |
| 作者单位： | 1. 桂林电子科技大学生命与环境科学学院,广西桂林541014 胡南农业大学东方科技学院,湖南长沙410128 2. 桂林电子科技大学生命与环境科学学院,广西桂林541014 湖南科技职业学院轻化工程学院,湖南长沙410118 3. 胡南农业大学东方科技学院,湖南长沙,410128 |
| 摘 要： | 以库拉索芦荟和蜂蜜为主要原料,以柠檬酸、蔗糖、异VC钠等为辅料,加工制成复合型饮料。正交实验表明,芦荟蜂蜜饮料的适宜配方为:芦荟汁20%,蜂蜜12%,白砂糖3%,柠檬酸0.15%。稳定剂为0.20羧甲基纤维素(CMC)+0.10%黄原胶。 |
| 关 键 词： | 芦荟 蜂蜜 复合型饮料 |
Study of the Processing of Aloe and Honey Juice |
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| Zhou Zhi-de,Li Gui-yin,Huang Yan-ping.Study of the Processing of Aloe and Honey Juice[J].Food and Fermentation Industries,2011,37(5). | |
| Authors: | Zhou Zhi-de Li Gui-yin Huang Yan-ping |
| Affiliation: | Zhou Zhi-de1,3,Li Gui-yin1,2,Huang Yan-ping3(1.School of Life and Envirnomental Sciences of Guilin University of Electronic Technology Guilin Guangxi 541014,2.Hunan Vocational College of Science and Technology,Changsha,hnnan 410118,3.Orient Science&technology College of Hunan Agricultural University,hunan 410128) |
| Abstract: | A process of Aloe and honey compound beverage was studied.The main ingredients are aloe and honey.Citric acid,sugar,sodium iso-VC are used as food additives.Through a scientific study,a health benefits natural beverage was produced.In this paper,the production process and formulation was studied and a reasonable processing parameters were investigated.Orthogonal experimental results showed that the best formula was a combination of 20% of aloe vera juice,12% of honey,3% of sucrose,0.15% of citric acid.The b... |
| Keywords: | aloe honey compound juice processing technology |
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