| 芦荟悬浮饮料的研制 |
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| 引用本文： | 董文明,范崇,张江荣,李凌飞.芦荟悬浮饮料的研制[J].广州食品工业科技,2012(9):1193-1196,1202. |
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| 作者姓名： | 董文明 范崇 张江荣 李凌飞 |
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| 作者单位： | [1]云南农业大学食品科技学院,云南昆明650201 [2]云南省丽江市综合技术检测中心,云南丽江674100 |
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| 摘 要： | 本研究以库拉索芦荟为原料，滇皂荚多糖胶为复配稳定剂配料，通过正交试验、感官评定、稳定性试验等对芦荟悬浮饮料的生产工艺和产品配方进行了研究。试验结果表明：在芦荟悬浮饮料加工中复合稳定悬浮剂的最佳配方为：琼脂：0．05％，滇皂荚多糖胶：0．03％，氯化钾：0．03％。芦荟悬浮饮料中主要成分的最佳配方为：柠檬酸：0．20％，复合稳定剂：0．10％，白砂糖：11．0%．芦荟果肉：6．0％。
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| 关 键 词： | 滇皂荚多糖胶 芦荟 悬浮饮料 |
Preparation of an Aloe Suspending Beverage |
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| Authors: | DONG Wenming FAN Chong ZHANG Jiang-rong LI Ling-fei |
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| Affiliation: | 1 (1 .Faculty of Food Science and Technology, Yunnan Agricultural University, Kunming 650201) (2.Polytechnic Inspection Center of LiJiang, 674100) |
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| Abstract: | Using curacao aloe as raw material, Gleditsiajaponicar var. delavayi polysaccharide gum as suspend stabilizer ingredient, an aloe suspending beverage were developed by performing orthogonal test, organoleptic investigation and stability tes. The results of the research showed that, in the processing of aloe suspending beverage, the best ingredients proportion of suspend stabilizer were agar 0.05%,Gleditsia japonicar vat. delavayi polysaccharide gum 0.03% and potassium chloride 0.03%. And the best ingredients proportion of main basis in aloe suspending beverage were citric acid 0.20%, compound stabilizer, 0.10%, white sugar 11.0% and aloe flesh 6.0%. |
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| Keywords: | Gleditsiajaponicar var delavayi polysaccharide gum aloe suspending beverage |
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