摘要
以芦荟、苹果为原料,对复合保健饮料的加工工艺进行探讨,并对热处理、风味调配、杀菌等工序进行重点研究,得到合理的生产工艺和相应的工艺参数。确定复合果汁的最佳配方为:芦荟原汁30%,苹果原汁30%,柠檬酸0.15%,糖8%,并且得出在135℃,5s杀菌效果最好。
The processing of the Compound healthy beverage with aloe and apple were discussed. In addition, heat treatment, flavored, sterilization were studied mainly, and the best process parameters were got. We got the suitable formula that was 30 % aloe juice, 30 % apple juice,0.15 % lemon acid and 8 % sugar. There was best effect of sterilization for 5 s at 135 ℃.
出处
《食品研究与开发》
CAS
北大核心
2008年第11期94-96,共3页
Food Research and Development
基金
山西农业大学科技创新基金(2005016)
关键词
芦荟
苹果
复合果汁
aloe
apples
compound beverage
