芦荟醋酸饮料的影响因子及其调制

Preparing of Acetic Aloe Juice

本文主要研究以芦荟汁与发酵型黑醋(果品发酵醋)及蜂蜜等原材料调配生产果汁型醋酸饮料的最佳配方及工艺,并对成品进行风味、稳定性检测实验。用正交分析法分析芦荟汁,蛋白糖,蜂蜜,黑醋及苹果酸等原料对饮料风味的影响。结果表明,苹果酸对饮料风味的影响最大,黑醋,蛋白糖对饮料的影响比较大,再者为蜂蜜,芦荟汁对饮料风味的影响很小;最佳的配方为黑醋40ml/l,芦荟汁200ml/l,蜂蜜15g/l,蛋白糖0.02g/l,苹果酸1.0g/l;在所选稳定剂中黄原胶的稳定效果最佳。

This paper mainly explored the best direction of an acetic acid drink containing aloe juice. It determined reasonable prescription and process of the beverage. The result of the analysis showed that the best direction of the drink producing is acetic acid 40ml/l, aloe juice 200ml/l, honey 15g/l, Aspartame 0.020g/l, malic acid 1.0g/l. Among all additives the xanthan is the best stability of the drink.