| 复合芦荟饮料的制作工艺研究 |
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| 引用本文： | 李勇,刘全德,宋慧,陈尚龙,杨志锋,包欲乾.复合芦荟饮料的制作工艺研究[J].徐州工程学院学报,2011(4):22-24,30. |
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| 作者姓名： | 李勇 刘全德 宋慧 陈尚龙 杨志锋 包欲乾 |
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| 作者单位： | 徐州工程学院,江苏徐州221008 |
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| 基金项目： | 江苏省科技计划项目（BC2010405） |
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| 摘 要： | 以芦荟为主要原料制作芦荟原汁和复合芦荟饮料,着重对芦荟原汁及芦荟饮料的制作工艺进行了研究.结果表明,芦荟原汁的最佳杀菌条件为：90℃,30min;芦荟饮料最佳配方确定为：芦荟原汁体积分数为15%,白砂糖质量分数为7%,花茶浸提液体积分数为60%,加入的苹果酸和柠檬酸之比为3∶2.5,灭菌温度确定为95℃,保温时间20min.
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| 关 键 词： | 芦荟原汁 芦荟饮料 正交试验 配方 |
Study of Producing of Composite Aole Beverage |
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| LI Yong,LIU Quan-de,SONG Hui,CHEN Shang-long,YANG Zhi-feng,BAO Yu-qian.Study of Producing of Composite Aole Beverage[J].Journal of Xuzhou Istitute of Technology,2011(4):22-24,30. |
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| Authors: | LI Yong LIU Quan-de SONG Hui CHEN Shang-long YANG Zhi-feng BAO Yu-qian |
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| Affiliation: | (College of Food Engineering,Xuzhou Institute of Technology,Xuzhou 221008,China) |
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| Abstract: | The production of aloe juice and composite aloe beverage with aloe as the main raw material was studied,the focus being laid on studying production techniques.The results show that the best sterilization conditions are：90 ℃,30 min,and that the best formula is：15% of original aloe juice,7% of refined cane sugar,60% of leachate of flower tea,the ratio of malic acids and citric acid is 3∶2.5,sterilization temperature is determined to be 95 ℃,and holding time for 20 min. |
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| Keywords: | aloe juice aloe beverage orthogonal test formula |
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