| 芦荟苹果复合果汁的研究 |
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| 引用本文： | 朱俊玲,卢智,燕智文. 芦荟苹果复合果汁的研究[J]. 饮料工业, 2008, 11(3): 7-9 |
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| 作者姓名： | 朱俊玲 卢智 燕智文 |
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| 作者单位： | 1. 山西农业大学,山西太谷,030801
2. 长治职业技术学院,山西长治,046000 |
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| 基金项目： | 山西农业大学校科研和教改项目 |
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| 摘 要： | 以芦荟、苹果为原料，对复合保健饮料的加工工艺进行了探讨，并对热处理、风味调配、杀菌等工序进行了重点研究，得到了合理的生产工艺和相应的工艺参数。确定了复合果汁的最佳配方为：芦荟源汁30、苹果原汁30%、柠檬酸0．15％、糖8％，在135℃5s杀菌效果最好。
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| 关 键 词： | 芦荟 苹果 复合果汁 |
| 修稿时间： | 2007-12-03 |
Study on compound juice of aloe and apple |
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| ZHU Jun-ling,LU Zhi,YAN Zhi-wen. Study on compound juice of aloe and apple[J]. Beverage Industry, 2008, 11(3): 7-9 |
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| Authors: | ZHU Jun-ling LU Zhi YAN Zhi-wen |
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| Affiliation: | ZHU Jun-ling , LU Zhi , YAN Zhi-wen (1 Shanxi Agricultural University, Taigu 030801, Shanxi, China; 2 Changzhi Vocational Technical College, Changzhi 046000, Shanxi, China) |
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| Abstract: | The processing of healthcare compound juice drink with aloe and apple as the materials was discussed. In addition, heat treatment, flavouring and sterilization were focused upon, and the rational processing technology and corresponding parameters were obtained. The optimum formula was determined as follows： 30% aloe juice, 30% apple juice, 0.15% citric acid and 8% sugar. Sterilization at 135℃ for 5 s was most effective. |
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| Keywords: | aloe apple compound juice |
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