芦荟啤酒生产工艺的研究及其功效成分的检测  

THE STUDY OF THE PRODUCTION TECHNOLOGY AND EXAMINING METHOD OF EFFECT INGREDIENT ON ALOE BEER

作　　者：崔云前[1] 邵秀芝[2] 武斌[3] 

机构地区：[1]天津科技大学生物工程学院,天津300222 [2]山东轻工业学院食品与生物工程学院,山东济南250100 [3]济南市产品质量监督检验所,山东济南250022

出　　处：《食品研究与开发》2006年第7期123-127,共5页Food Research and Development

摘　　要：芦荟因其在医药、保健、美容等方面具有一定的功能,已得到了广泛的应用。从芦荟的营养保健、药理作用、提取液的制备及添加方法等方面进行研究,简述了芦荟啤酒的生产工艺、质量要求以及功效成分的测定。The aloe has been obtained the widespread application because it has the certain functions such as medical treatment, caring for our health, cosmetology and so on. This article has been studied from aloe＇s nutritional value, the medical function, the preparation of extracts and adding method etc. The paper summarized the production technology, the quality demand and examining method of effect ingredient on the aloe beer.

关 键 词：芦荟 营养 保健 药理作用 芦荟提取液 功效成分 芦荟啤酒 

分 类 号：TS262.5[轻工技术与工程—发酵工程]