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芦荟枸杞饮料的研制 |
钱和,张添,刘杰 |
江南大学食品学院 |
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Development of Aloe-medlar Beverage |
Qian He,ZHANG Tian,Liu Jie |
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摘要 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1 mg/mL乳酸钙溶液中浸泡10 h,产品最适糖酸比为蛋白糖0.18 mg/mL,柠檬酸0.12mg/mL,蜂蜜0.15 mg/mL,较为适宜的复合护色液为含0.002 mg/mL Na2SO3和0.5mg/mL Vc的溶液,产品最适稳定剂配方为0.1 mg/mL黄原胶、0.1 mg/mL海藻酸钠、0.05mg/mL琼脂,最佳灭菌条件为80℃、20min.
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出版日期: 2001-07-25
发布日期: 2017-12-01
期的出版日期: 2001-07-25
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