摘要
以薏米、库拉索芦荟为主要原料,通过单因素试验确定薏米提取液和芦荟汁的最佳配比,同时对稳定剂进行筛选;利用正交试验方法对复合饮料的加工工艺进行探讨。结果表明,薏米芦荟复合汁的配比是7∶3;复合稳定剂为黄原胶+海藻酸钠+琼脂(1∶1∶0.05);饮料最佳配方为薏米芦荟复合汁20%、蔗糖8%、柠檬酸0.2%、复合稳定剂0.3%。
A compound beverage was made from coix seed and Aloe vera as the major materials. By a single factor test, the optimal for- mula and stabilizer were determined. Processing technology of com- pound beverage was studied by means of orthogonal experiment de- sign. The results showed that optimum match of coix seed and aloe was 7 ： 3,and optimum match of compound stabilizer （xanthan gum ＋sodium alginateq-agar） was 1 ： 1 ： 0. 05. The optimum formula was the amount of the juice of coix seed and aloe 20%, sugar 8%, citric acid 0.2%, composite stabilizer 0.3%.
出处
《食品与机械》
CSCD
北大核心
2013年第3期234-237,共4页
Food and Machinery
基金
吉林省科技厅酿造技术工程科技创新中心资助项目(编号:吉农院合字[2012]第653号)
关键词
薏米
芦荟
饮料
工艺
coix seed
aloe
beverage
technology
