芦荟金银花复合饮料

Development of a compound beverage of aloe leaf cortex and honeysuckle

以金银花、芦荟叶皮层为主要原料 ,采用正交实验和感官评定确定金银花芦荟复合饮料的合理配方和加工工艺。实验表明 ,当芦荟叶皮汁液与金银花汁液按 1:3比例混合 ,添加 8%白砂糖、0 .0 5 %柠檬酸、0 .0 5 %苹果酸以及 0 .15 %异抗坏血酸钠 ,可以得到色香味俱佳的保健饮料。

With honeysuckle and aloe leaf cortex as main raw materials,the optimal prescription and process of a compound beverage was studied by orthogonal design and sensory organ. The result indicated when mixed two juices with the rate 1:3,added 8% surgar, 0.05% critric acid, 0.05% malic acid and 0.15% sodium ascrobate,a compound beverage of aloe leaf cortex and honeysuckle,good in color,flavor and taste could be produced.