摘要
制备了芦荟浓缩汁、原汁和饮汁,对三者的VC、总酸、总糖、蛋白质等含量作了检测和对比,讨论了制备条件对营养成分的影响。通过分析营养成分、保质期限和运输成本等条件,认为芦荟浓缩汁是具有前景的保健饮品。
In this paper, aloe concenwate juice, aloe juice and beverage were prepared. The amounts of VC, total acid, total sugar and protein etc. in them were determinated and compared. The effects of preparation conditions on nutritional ingredients were investigated. By the analysis and comparison of nutritional ingredients, storage time and transportation cost etc., it is thought that the concentrate juice from aloe has a better market prospect as healthier drink.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第11期287-289,共3页
Food Science
关键词
芦荟浓缩汁
原汁
饮汁营养成分
aloe concentrate juice
aloe juice
beverage nutritional ingredients
