芦荟南瓜复合饮料的研制

The Preparation of Compound Beverage of Aloe and Pumpkin

以芦荟、南瓜为主要原料,通过正交试验确定了复合饮料的最佳配方,确定了原辅料最佳的调配比例,制成酸甜适度,口感爽滑的复合型饮料。结果表明,当芦荟原汁用量为30%,南瓜原汁为20%,白砂糖为10%,柠檬酸为0.15%,复合稳定剂XC为0.08%时,生产出的芦荟南瓜复合饮料感官评定结果较好。

A process of aloe and pumpkin compound beverage which use aloe and pumpkin as the main raw materials and take citric acid and sugar for minor materials was studied. The optimum proportions of aloe, pumpkin juices, sugar and citric acid were determined by through orthogonal test design and sensory evaluation. The results showed that the best taste was a combination of 30 % of aloe juice, 20 % of pumpkin juice, 10 % of sugar, 0.15 % of citric acid. The finished product had a good sensory and taste.