芦荟、葡萄、大枣、大姜复合饮料工艺研究  

Study on the technology of the compound beverage of aloe, grape, jujube and ginger

作　　者：胡洪禄 于淑兰[1] 王会礼[1] 

机构地区：[1]潍坊职业学院,潍坊261031

出　　处：《食品科技》2009年第5期67-69,共3页Food Science and Technology

基　　金：山东省科技厅星火计划项目(200674006006)

摘　　要：选用芦荟、葡萄、大枣、大姜等果蔬为主要原料,对其复合饮料的配方、工艺和关键技术进行了研究。通过配比实验确定出芦荟汁、葡萄汁、大枣汁、大姜汁的配比为15.0∶35.0∶47.5∶2.5,利用正交实验筛选出该复合饮料的最佳配方为:复合汁(芦荟汁、葡萄汁、大枣汁、大姜汁)90%、蔗糖8%、柠檬酸0.2%。The formula, technology and pivotal technics for the production of the compound beverage made from aloe, grape, jujube and ginger are studied in the article. The proportion of aloe juice, grape juice, jujube juice and ginger juice decided by the tests is 15.0：35.0：47.5：2.5. The optimum formula selected from the orthogonal design is the amount of 90% of the compound juice（aloe, grape, jujube and ginger）, 8% of sucrose and 0.2% of citric acid.

关 键 词：芦荟 葡萄 大枣 大姜 复合饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]