现代食品科技2012，Vol.28Issue(9)：1193-1196,1202,5.
芦荟悬浮饮料的研制
Preparation of an Aloe Suspending Beverage
董文明 1范崇 1张江荣 2李凌飞1
作者信息
- 1. 云南农业大学食品科技学院,云南昆明650201
- 2. 云南省丽江市综合技术检测中心,云南丽江674100
- 折叠
摘要
Abstract
Using curacao aloe as raw material, Gleditsia japonicar var. delavayi polysaccharide gum as suspend stabilizer ingredient, an aloe suspending beverage were developed by performing orthogonal test, organoleptic investigation and stability tes. The results of the research showed that, in the processing of aloe suspending beverage, the best ingredients proportion of suspend stabilizer were agar 0.05%,Gleditsia japonicar var. delavayi polysaccharide gum 0.03% and potassium chloride 0.03%. And the best ingredients proportion of main basis in aloe suspending beverage were citric acid 0.20%, compound stabilizer, 0.10%, white sugar 11.0% and aloe flesh 6.0%.关键词
滇皂荚多糖胶/芦荟/悬浮饮料Key words
Gleditsia japonicar var. delavayi polysaccharide gum/ aloe/ suspending beverage引用本文复制引用
董文明,范崇,张江荣,李凌飞..芦荟悬浮饮料的研制[J].现代食品科技,2012,28(9):1193-1196,1202,5.
