芦荟-红枣-生姜-蜂蜜复合美容保健饮料的研制

Study on Processing Technology of Compound Beauty and Health Beverage Made from Aloe,Jujube,Ginger and Honey

以芦荟、红枣、生姜、蜂蜜为原料,进行适当处理后按不同比例进行调配得到原料汁最佳配比,研究原料汁含量、蔗糖添加量、柠檬酸添加量和稳定剂种类及添加量对产品风味的影响。结果表明,原料汁的最佳配比为:芦荟∶红枣汁∶生姜汁∶蜂蜜=130∶80∶22∶44(mL)。成品综合调配的最佳比例为复合原料汁50%,蔗糖添加量12%,柠檬酸添加量0.12%。添加瓜尔豆胶+CMC(0.1%+0.1%)稳定效果最好。饮料在25 MPa条件下均质两次,可以增加稳定性。

A calleidic and healthy beverage was explored using aloe, jujube, ginger and honey as the materials. After preliminary treatment, the substrates were blended at different ratios. The effects of juice content, sugar amount, citric acid amount, stabilizer kind and amount on the flavor of production were investigated. It was found that the optimal ratio of juices was aloe juice ： jujube juice ： ginger juice ： honey was 130 ： 80 ： 22 ： 44 （ VN ） . Moreover, as to the final product, the optimum juice content was 50%, the amounts of sugar and citric acid were 12% and 0.12%, respectively. The best stability of the beverage product could be obtained when both the guar gum and CMC contents were 0.1%. The stabilization was raised after homogenized at the 25 MPa high-pressure twice.