| 芦荟饮料褐变的控制研究 |
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| 引用本文： | 王燕琳,邓泳,刘绍,张艳茹,汪修意,邱娇.芦荟饮料褐变的控制研究[J].农产品加工．学刊,2010(9). |
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| 作者姓名： | 王燕琳 邓泳 刘绍 张艳茹 汪修意 邱娇 |
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| 作者单位： | 光明乳业股份有限公司;湖南碧康生物工程有限公司;湖南农业大学食品科技学院; |
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| 基金项目： | 湖南省教育厅项目(09C511) |
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| 摘 要： | 研究了芦荟凝胶在制汁过程及芦荟饮料在加工过程中温度和时间等因数对芦荟饮料色泽的影响。结果表明,搅汁时间10min,杀菌温度85℃,杀菌时间25min是有效控制芦荟饮料褐变的最佳工艺参数。
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| 关 键 词： | 芦荟 芦荟饮料 褐变 正交试验 |
Study on the Browning Inhibition of Aloe Beverage |
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| Wang Yanlin,Deng Yong,Liu Shao,Zhang Yanru,Wang Xiuyi,Qiu Jiao.Study on the Browning Inhibition of Aloe Beverage[J].Nongchanpin Jlagong.Xuekan,2010(9). |
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| Authors: | Wang Yanlin Deng Yong Liu Shao Zhang Yanru Wang Xiuyi Qiu Jiao |
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| Institution: | Wang Yanlin1,Deng Yong1,Liu Shao2,Zhang Yanru2,Wang Xiuyi2,Qiu Jiao3(1.Bright Dairy&Food Co.Ltd,Shanghai 201103,China,2.Hu'nan Bikang Bio-Tech Co,Ltd.,Changde,Hu'nan 415000,3.College of Food Science & Technology,Hu'nan Agricultural University,Changsha,China 410128) |
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| Abstract: | The effect of temperature and time of the beverage processing on the aloe color of the product had been studied,the results showed that when the time of juice-making is 10 min,the sterilization parameters is 85,25 min,the browning of aloe beverage can be effectively controlled. |
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| Keywords: | aloe aloe beverage browning orthogonal experiment |
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