芦荟叶肉悬浮饮料的研制  

Development of the Suspended Beverage of the Aloe Mesophyll

作　　者：黄友琴[1] 潘嫣丽[1] 黄卫萍[1] 李泽璇[2] 潘江球[2] 

机构地区：[1]广西农业职业技术学院食品工程系,广西南宁530007 [2]广东海洋大学食品科技学院,广东湛江524025

出　　处：《安徽农业科学》2010年第20期10884-10886,共3页Journal of Anhui Agricultural Sciences

基　　金：广西农业职业技术学院中青年骨干教师专项经费资助项目

摘　　要：[目的]研制一种新型芦荟叶肉悬浮饮料。[方法]以芦荟汁和芦荟果粒为原料,添加白砂糖、柠檬酸、稳定剂等制成芦荟叶肉悬浮饮料,筛选较好的护色、固化条件及合适的饮料配方。[结果]芦荟去皮后90℃热烫10min,用复合护色剂0.5%柠檬酸和0.2%NaCl进行护色效果较好;用复合固化剂1.5%CaCl2和0.3%Na2SO3固化,固化效果较好,增加了产品爽脆的口感。通过正交试验,得到产品的最佳配方为白砂糖10%,柠檬酸0.15%,芦荟原汁15%,琼脂0.06%,黄原胶0.04%,CMC-Na0.08%。[结论]该研究可为芦荟的产业化生产提供依据和借鉴。[Objective]The research aimed to develop a new kind of suspended beverage of the Aloe mesophyll.[Method]With Aloe juice and Aloe fruit as raw materials,added with white sugar,citric acid and stabilizing agent,Aloe beverage was producted.Then the best color protection and curing conditions,and the suitable formula of beverage were screened.[Result]The results showed that when Aloe was heated at 90 ℃ for 10 min after peeled,and protected with compound color fixatives of 0.5% citric acid ＋0.2% NaCl,the effects of color protection was better among all treatments.When solidified with compound curing agents of 1.5%CaCl2＋0.3%Na2SO3,the effects of solidification was better among all treatments,and the production had better taste.By orthogonal test,the best technical parameters were established as followed：sugar 10%,citric acid 0.15%,Aloe juice 15%,agar 0.06%,xanthan gum 0.04%,CMC-Na 0.08%.[Conclusion]This research could provide references for the industrial production of Aloe.

关 键 词：芦荟 果肉饮料 悬浮稳定性 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]