芦荟营养保健豆奶的工艺研究

Study on the processing of aloe soybean milk with nutrition and health care functions

以大豆、芦荟为主要原料,采用正交试验确定了产品的配 方和加工工艺,最佳工艺参数为:豆乳10mL、芦荟汁 0.1mL、白砂糖8％,121℃杀菌15min。该产品呈乳白色,具 纯正豆香味和芦荟特有香味,并具有营养、保健和美容作 用,发展前景十分广阔。

A formula and technology of processing a compound beverage of soybean and aloe were established by orthogonal experiment and organoleptic evaluation,The optimum technological parameters were determined as follow:the amount of the soybean milk 10mL, amount of the juice of aloe 0.1mL,sugar 8%, sterilizing temperature and time 121℃,15min. The product has excellent colour and flavor with nutrition, health and skin caring functions. The product may have a very optimistic market perspective.