芦荟枸杞饮料的研制

Development of Aloe-medlar Beverage

对芦荟枸杞饮料生产工艺进行了研究 ,结果表明 :芦荟叶肉的最适固化工艺是将原料在浓度 1mg/mL乳酸钙溶液中浸泡 10h ,产品最适糖酸比为蛋白糖 0 .18mg/mL ,柠檬酸0 .12mg/mL ,蜂蜜 0 .15mg/mL ,较为适宜的复合护色液为含 0 .0 0 2mg/mLNa2 SO3和 0 .5mg/mLVc 的溶液 ,产品最适稳定剂配方为 0 .1mg/mL黄原胶、0 .1mg/mL海藻酸钠、0 .0 5mg/mL琼脂 ,最佳灭菌条件为 80℃、2

The processing technology of aloe medlar beverage was investigated in paper.The results showed that the optimum solidification condition was kept aloe leaf gel in 1.0% calcium lactate solution for 10 hours,the optimum ratio of sugar to acid was protein sugar:citric acid:honey=18∶12∶15,proper complex reagent for colour protection was the solution containing 0.002% Na 2SO 3 and 0.5% Vc,the optimum stabilizer was 0.1% xanthan,0.1% sodium alginate and 0 05% agar,the optimum sterilizing condition was kept at 80℃ for 20 minutes.