芦荟果粒橙汁复合饮料的研制

Preparation of aloe and orange juices compound beverage

以芦荟和橙子为主要原料,甜味、酸味剂等为辅料,采用正交实验设计,确定了芦荟果粒橙汁符合饮料的最佳配比,制成酸甜适度,口感爽滑的悬浮饮料。结果表明,当芦荟果粒6%、橙汁15%、白砂糖4%、柠檬酸0·16%时,生产出的产品感官评定结果好,芦荟果粒悬浮均匀。

A process of aloe and orange juice compound beverage which used aloe and orange as the main raw materials and took citric acid and sugar forminor materials was studied.The optimum proportions of aloe,orange 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 6 percent of particle aloe, 15 percent of particle orange juice,4 percent of sugar, 0.16 percent of citric acid. The finished product has a good sensory, taste and the uniform suspension of fruit particles.