雪莲果、芦荟复合汁饮料的研制  

Development of compounded juice drink from Saussurea involucrate fruit and aloe

作　　者：吴龙英[1] 吴翔[1] 王宜文[1] 焦鲁英[1] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025

出　　处：《饮料工业》2008年第4期32-35,共4页Beverage Industry

摘　　要：以雪莲果、芦荟2种植物的汁液为原料生产复合汁饮料,采用L(934)正交实验设计方法,筛选出最佳的产品配比,实验结果表明:加入26%雪莲果汁、6%芦荟汁、0.10%柠檬酸、8.25%白砂糖、0.20%黄原胶时,产品色泽鲜艳,营养丰富,风味浓厚。A compounded juice drink was made from the juices of Saussurea involucrata fruit and aloe as the major materials. By L9 （3^4） orthogonal experiments, the optimal formula was determined. The results of the experiments indicated that Saussurea involucrata fruit juice 26%, aloe juice 6%, citric acid 0.10%, white granulated sugar 8.25% and xanthan gum 0.20% were mixed to give a product featured by bright colour, rich nutrients and unique flavour.

关 键 词：雪莲果 芦荟 复合汁 饮料 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]