| 芦荟枸杞饮料的研制 |
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| 引用本文： | 钱和,张添,刘杰. 芦荟枸杞饮料的研制[J]. 食品与发酵工业, 2001, 27(7): 22-25 |
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| 作者姓名： | 钱和 张添 刘杰 |
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| 作者单位： | 江南大学食品学院 |
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| 摘 要： | 对芦荟枸杞饮料生产工艺进行了研究 ,结果表明 :芦荟叶肉的最适固化工艺是将原料在浓度 1mg/mL乳酸钙溶液中浸泡 10h ,产品最适糖酸比为蛋白糖 0 .18mg/mL ,柠檬酸0 .12mg/mL ,蜂蜜 0 .15mg/mL ,较为适宜的复合护色液为含 0 .0 0 2mg/mLNa2 SO3和 0 .5mg/mLVc 的溶液 ,产品最适稳定剂配方为 0 .1mg/mL黄原胶、0 .1mg/mL海藻酸钠、0 .0 5mg/mL琼脂 ,最佳灭菌条件为 80℃、2 0min
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| 关 键 词： | 芦荟 枸杞 果肉饮料 开发 |
| 修稿时间： | 2001-01-04 |
Development of Aloe-medlar Beverage |
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| Qian He,ZHANG Tian,Liu Jie. Development of Aloe-medlar Beverage[J]. Food and Fermentation Industries, 2001, 27(7): 22-25 |
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| Authors: | Qian He ZHANG Tian Liu Jie |
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| Abstract: | The processing technology of aloe medlar beverage was investigated in paper.The results showed that the optimum solidification condition was kept aloe leaf gel in 1.0% calcium lactate solution for 10 hours,the optimum ratio of sugar to acid was protein sugar:citric acid:honey=18∶12∶15,proper complex reagent for colour protection was the solution containing 0.002% Na 2SO 3 and 0.5% Vc,the optimum stabilizer was 0.1% xanthan,0.1% sodium alginate and 0 05% agar,the optimum sterilizing condition was kept at 80℃ for 20 minutes. |
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| Keywords: | aloe medlar fruit flesh beverage development |
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