摘要
选用优质冬枣和芦荟为主要原料,研究冬枣汁和芦荟汁的制取工艺,然后对冬枣和芦荟复合饮料的加工工艺进行探讨,通过对冬枣汁和芦荟汁的配比、白砂糖的添加量和稳定剂的添加量的正交试验和感官评价,确定出复合饮料的最佳配方。结果表明:最佳配方为冬枣汁与芦荟汁的配比8∶2,白砂糖的添加量6%,柠檬酸的添加量0.10%,稳定剂的添加量0.20%。成品呈淡绿色,体系均匀分散,无凝块、沉淀及分层现象,具有冬枣和芦荟的独特芳香,香甜可口,无异味。
This paper selects the high quality of winter jujube and aloe as main raw materials , production technology of jujube juice and aloe juice, then processing technology of jujube and aloe compound drink was studied by orthogonal test and sensory evaluation, adding amount and adding amount of stabilizer on jujube juice and aloe juice, the ratio of white granulated sugar, optimum formula determination of compound beverage. The results show that：the best formula of jujube juice and aloe juice ratio of 8/2, 6%white granulated sugar, citric acid 0.10%addition, the amount of the stabilizer 0.20%.The finished product is light green, system uniformly dispersed, no clots, precipitationand stratification, unique aroma, with jujube and aloe sweet taste, no smell.
出处
《食品研究与开发》
CAS
北大核心
2014年第24期42-43,142,共3页
Food Research and Development
关键词
冬枣汁
芦荟汁
复合饮料
加工工艺
jujube juice
aloe juice
compound beverage
processing technology
