芦荟爽饮料的研制

Preparation of an Aloe Beverage

本文以芦荟为原料,进行了芦荟颗粒固化剂配方,芦荟爽饮料糖酸配比,稳定剂以及杀菌条件的研究,试制出芦荟爽饮料。结果表明:芦荟颗粒固化剂配方为氯化钙2%、亚硫酸钠0.3%、氯化钠0.5%。饮料配方为芦荟汁10%、芦荟颗粒10%、白砂糖10%、柠檬酸0.12%。稳定剂确定为琼脂0.08%、黄原胶0.03%。最佳杀菌条件为85℃,15min。产品芦荟颗粒口感爽脆,分布均匀,具有芦荟独特气味,酸甜适口。经检验,微生物指标符合国家饮料卫生标准要求。

The curing agents for aloe granule,the sugar-acid ratio,stabilizers and sterilization were optimized for preparation of a new aloe beverage.The optimal curing agent formula for of aloe granule was：aloe juice 10% and aloe granules 10%.The concentrations of sugar and citric acid were 10% and 0.12%,respectively.The optimal solidification conditions were：calcium chloride 2%,sodium sulfite 0.3% and sodium chloride 0.5%.The best formula of mixed stabilizer was Agar-agar 0.08%,and xanthan 0.03%.The most suitable sterilization temperature and time were 85 ℃a nd 15 min,respectively.The aloe granule tasted crispy and was uniformly distributed in the beverage.The beverage was sweet and sour,with a special aloe flavor.