食品与机械2013，Vol.29Issue(3)：234-237,4.DOI:10.3969/j.issn.1003-5788.2013.03.058
薏米芦荟复合饮料的工艺研究
Study on compound beverage of coix seed and aloe in technology
摘要
Abstract
A compound beverage was made from coix seed and Aloe vera as the major materials.By a single factor test,the optimal formula and stabilizer were determined.Processing technology of compound beverage was studied by means of orthogonal experiment design.The results showed that optimum match of coix seed and aloe was 7 ∶ 3,and optimum match of compound stabilizer (xanthan gum +sodium alginate+agar) was 1 ∶ 1 ∶ 0.05.The optimum formula was the amount of the juice of coix seed and aloe 20％,sugar 8％,citric acid 0.2％,composite stabilizer 0.3％.关键词
薏米/芦荟/饮料/工艺Key words
coix seed/aloe/beverage/technology引用本文复制引用
王喜萍,姜晓坤..薏米芦荟复合饮料的工艺研究[J].食品与机械,2013,29(3):234-237,4.基金项目
吉林省科技厅酿造技术工程科技创新中心资助项目(编号:吉农院合字[2012]第653号) （编号:吉农院合字[2012]第653号）
