芦荟全叶汁酸豆奶饮料的研制  

Development of formulated sour soybean milk drink containing aloe juice

作　　者：蔡华珍[1] 王勇[1] 

机构地区：[1]安徽科技学院工学院,安徽凤阳233100

出　　处：《饮料工业》2007年第6期32-35,共4页Beverage Industry

基　　金：安徽省教育厅资助项目(2002kj075)

摘　　要：以大豆、芦荟为主要原料,采用正交试验设计等方法,依据感官评价探讨芦荟全叶汁酸豆奶饮料的最佳配方和工艺。结果表明,芦荟全叶汁酸豆奶饮料的最佳配方为:豆乳∶芦荟全叶汁=8.5∶1.5、蔗糖7%、全脂奶粉1%、复合酸0.18%(配比为柠檬酸∶乳酸∶苹果酸=3∶2∶1),复合稳定剂0.51%(比例为耐酸CMC0.06%、PGA0.30%、单甘酯0.15%)。最佳工艺:通过滴加方式调酸,采用70℃,20MPa条件均质,装瓶前后二次杀菌的方式可制得风味优良、质地均一的营养健康饮料。The optimal formula and processing technology of formulated sour soybean milk drink with soybean and aloe as the raw materials were studied by the orthogonal test and sensory evaluation. The results showed that the optimal formula was as follows： the ratio of aloe juice to soybean milk 8.5 ： 1.5, sucrose 7%, powdered whole milk 1%, compound acids （citric acid ： lactic acid ： malic acid = 3 ： 2 ： 1） 0.18%, and compound stabilizer（CMC 0.06%, PGA 0.30% and monoglyceride 0.15%） 0.51%. The optimum technology included： the acidity being adjusted by way of dropping the solution of the compound acids, homogenization undertaken at 70℃ and 20 MPa and sterilization carried out before and after bottling to give a nutritious and healthcare drink characterized by good flavour and high quality.

关 键 词：芦荟全叶汁 酸豆奶 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]