添加芦荟氨基酸提取液的南果梨汁果汁饮料配方研究  

Study on the Formulation of Pyrus ussuriensis Juice with Aloe Amino Acid Extract

作　　者：张珮琦 郝晓亮[1] 常欣月 钱鑫 Zhang Peiqi;Hao Xiaoliang;Chang Xinyue;Qian Xin(University of Science and Technology Liaoning,Anshan 114051,Liaoning,China)

机构地区：[1]辽宁科技大学,辽宁鞍山114051

出　　处：《农业技术与装备》2025年第1期142-144,147,共4页Agricultural Technology & Equipment

基　　金：国家自然科学基金(U1860112)。

摘　　要：以天然植物芦荟为研究对象,以获得的芦荟氨基酸提取液为原料,先通过单因素试验研究了由南果梨汁、白砂糖水、柠檬酸及添加芦荟氨基酸提取液后配制的南果梨汁果汁饮料的口感及品质,再通过正交试验设计,确定了添加芦荟氨基酸提取液后的南果梨汁果汁饮料的最佳配方,并将配制的南果梨汁果汁饮料进行抗氧化试验,结果表明,所配制的南果梨汁果汁饮料对超氧阴离子具有一定的清除作用,说明南果梨汁果汁饮料具有抗氧化功效。The natural plant aloe was taken as the research object,and the obtained aloe amino acid extract was used as raw material.Firstly,the taste and quality of the fruit juice beverage made from Pyrus ussuriensis juice,white granulated sugar water,citric acid and added with aloe amino acid extract were studied through single factor experiment.The optimum formula of Pyrus ussuriensis juice was determined after adding aloe amino acid extract,and the antioxidant test was carried out.The results showed that the pre‐pared Pyrus ussuriensis juice had a certain scavenging effect on superoxide anion,indicating that Pyrus ussuriensis juice has antioxi‐dant effect.

关 键 词：芦荟 氨基酸提取 南果梨汁果汁饮料 

分 类 号：TS255.8[轻工技术与工程—农产品加工及贮藏工程]