| 南瓜芦荟复合保健饮料的研制 |
| |
| 引用本文： | 王斌,申晓琳,李云芳,李和平,张一鸣. 南瓜芦荟复合保健饮料的研制[J]. 农产品加工．学刊, 2010, 0(6) |
| |
| 作者姓名： | 王斌 申晓琳 李云芳 李和平 张一鸣 |
| |
| 作者单位： | 郑州牧业工程高等专科学校; |
| |
| 摘 要： | 以南瓜、芦荟为主要原料,试验研究配制新型保健饮料的制作工艺。运用正交设计,研究了产品的调配,确立了产品的最优配方和生产工艺;同时探讨加工过程中的产品护色和稳定剂选择。结果表明,当南瓜汁用量为80.0%,芦荟汁为20.0%,蔗糖为8.0%,柠檬酸为0.15%~0.20%,果味饮料复合稳定剂为0.10%~0.15%,VC用量为0.10%时,生产出的复合保健饮料风味良好。
|
| 关 键 词： | 南瓜 芦荟 复合保健饮料 稳定性 |
The Studies of Compound Health Care Beverage of Pumpkin and Aloe |
| |
| Wang Bin,Shen Xiaolin,Li Yunfang,Li Heping,Zhang Yiming. The Studies of Compound Health Care Beverage of Pumpkin and Aloe[J]. Nongchanpin Jlagong.Xuekan, 2010, 0(6) |
| |
| Authors: | Wang Bin Shen Xiaolin Li Yunfang Li Heping Zhang Yiming |
| |
| Affiliation: | Wang Bin,Shen Xiaolin,Li Yunfang,Li Heping,Zhang Yiming (Zhengzhou College of Animal Husbandary Engineering,Zhengzhou,He'nan 450011,China) |
| |
| Abstract: | A process of pumpkin and aloe compound health care beverage which use pumpkin and aloe as the main raw materials and take sugar and citric acid for minor materials was studied. The optimum proportions of pumpkin,aloe juices, sugar and citric acid were determined by orthogonal test design and sensory evaluation. Simultaneously the process of protected the color and the stabilizer choice had been explored. The results showed that the best taste was a combination of 80.0% of pumpkin juice,20.0% of aloe juice,8... |
| |
| Keywords: | pumpkin aloe compound health care beverage stability |
| 本文献已被 CNKI 等数据库收录！ |
|
