芦荟凝胶颗粒芒果汁饮料配方及稳定性研究  

Study on Composition and Stability of Aloe Vera Gel Granules Mango Juice Beverage

作　　者：林小秋 杨帆仔 张燕 LIN Xiaoqiu;YANG Fanzai;ZHANG Yan(Xiamen Huierkang Food Co.,Ltd.,Xiamen,Fujian 361000,China;Xiamen Key Laboratory of Health Grain Comvenience Food,Xiamen,Fujian 361000,China;National Grain Processing Technology Rcsearch and Development Center,Xiamen,Fujian 361000,China)

机构地区：[1]厦门惠尔康食品有限公司,福建厦门361000 [2]厦门市健康谷物方便食品重点实验室,福建厦门361000 [3]国家杂粮加工技术研发分中心,福建厦门361000

出　　处：《农产品加工》2024年第23期18-22,共5页Farm Products Processing

摘　　要：以阿方索芒果原浆和库拉索芦荟凝胶颗粒为主要原料,搭配白砂糖、柠檬酸、柠檬酸钠等,采用单因素试验和正交试验,以感官评分为判定标准,确定芦荟凝胶颗粒芒果汁饮料最佳组合配方中各组分添加量为库拉索芦荟凝胶颗粒6.5%,阿方索芒果原浆14.5%,白砂糖10.5%,柠檬酸0.06%;再添加柠檬酸钠0.012%,维C 0.03%。通过稳定性试验观察,表明芦荟凝胶颗粒芒果汁饮料最佳稳定剂为果胶添加量0.03%,按照以上配方制备的芦荟凝胶颗粒芒果汁饮料富有库拉索芦荟和阿方索芒果的特有香气和口感,香甜清爽顺滑,有颗粒咀嚼感和功能感,且在货架期内产品稳定性良好。This article prepared a beverage,made of Alfonso mango puree,Curacao aloe vera gel granules,condensed sugar,citric acid,sodium citrate et al,used sensory scores as criteria,single factor test and orthogonal experiments were used to determine composition of aloe vera gel granules mango juice beverage,the results showed the best composition of aloe vera gel granules mango juice beverage was 6.5%aloe vera gel granules,14.5%Alfonso mango puree,10.5%sugar,0.06%citric acid,add 0.012%sodium citrate and 0.03%Vitamin C.Observed by stability experiments,the results showed that the best stabilizer for aloe vera gel granules mango juice drink was 0.03%pectin,this beverage made in this way had the characteristic aroma and taste of curacao aloe vera gel and Alfonso mango,which was sweet,refreshing and smooth,with a chewy and functional feeling,and the product stability was good during the shelf life.

关 键 词：库拉索芦荟 颗粒 阿方索芒果 功能感 稳定性 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]