麦胚芦荟饮料的工艺研究  

Program Research about Wheat Germ and Aloe Beverage

作　　者：吕玲玲[1] 

机构地区：[1]淮海工学院海洋学院

出　　处：《中国食品工业》2006年第7期56-56,共1页China Food Industry

摘　　要：研究了麦胚芦荟饮料的工艺流程,确定了最佳配方和操作要点。该饮料风味浓郁、口感柔和、具有保健功效。Aloe＇s main components aloin, emodin and glycoprotein have sterilization, lntlammatory, promoting blood circulation metabolism function etc.. our research is about the processing compound beverage made up of wheat germ and aloe was studied. The compound beverage has nutrition, health protection, hairdressing function etc.The optimal composition and process rules was determined. The compound beverage is not only nice in color, flavour and taste, but also is a kind of natural healthy beverage without any essence and preservative.

关 键 词：麦胚 芦荟 复合饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]