越桔芦荟复合保健饮料的研制

The preparation of compound healthy drink from vaccinium vitisideae L.juice and aloe juice

通过对越桔果汁酶解及澄清条件的研究 ,认为 0 0 1 6ml/1 0 0 g的果胶酶作用 5h及0 0 4 %的明胶澄清效果最好。在对该饮料的原料配比确定过程中运用了正交试验 ,得出越桔果汁占 1 5 %时成品风味良好且具一定保健功效。

The enzymolysis and clarification conditions of vaccinium vitisideae L.juice were studied.The clarifying effect was better with pectinase 0.016 ml per 100 g juice 5 h enzymatic treatment and 0.04% gelatin.Orthogonal test was used to determine the drink compositions,the results suggested that the drink did not only taste good but also had heathly functions while the amount of vaccinium vitisideae L.juice was 15%.