| 芦荟红枣奶的制作工艺研究 |
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| 引用本文： | 李竹君,刘晓娟,张挚旋,温柔,陈文通,赵俊峰.芦荟红枣奶的制作工艺研究[J].安徽农业科学,2010(25):13822-13824,14024. |
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| 作者姓名： | 李竹君 刘晓娟 张挚旋 温柔 陈文通 赵俊峰 |
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| 作者单位： | 华南农业大学食品学院,广东广州,510642 |
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| 摘 要： | 目的]确定芦荟红枣奶的最佳制作工艺条件。方法]以新鲜库拉索芦荟、红枣和奶粉为原料,以感观评定为指标,选取琼脂、羧甲基纤维素钠（CMC-Na）和单甘酯为稳定剂,以沉淀率和分层状况为指标,通过单因素试验及正交试验,确定芦荟红枣奶的最佳原料配比和稳定剂配比。结果]芦荟红枣奶的最佳原料配比为：芦荟汁10ml/100ml,奶粉6.5g/100ml,红枣汁45ml/100ml。各稳定剂对产品稳定性的影响程度顺序为CMC-Na〉单甘酯〉琼脂;稳定效果最佳时,各稳定剂复配用量为：琼脂0.02g/L,CMC-Na0.01g/L,单甘酯0.01g/L。结论]该工艺制作的芦荟红枣奶口感香滑,稳定性好。
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| 关 键 词： | 芦荟 红枣 工艺 稳定性 |
Study on Production Process of Aloe-Red Date Milk |
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| LI Zhu-jun et al.Study on Production Process of Aloe-Red Date Milk[J].Journal of Anhui Agricultural Sciences,2010(25):13822-13824,14024. |
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| Authors: | LI Zhu-jun |
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| Institution: | LI Zhu-jun et al (College of Food Science,South China Agricultural University,Guangzhou,Guangdong 510642) |
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| Abstract: | Objective]The purpose was to confirm the optimal production process of aloe-red date milk.Method]With fresh aloe vera,red date and milk powder as raw materials,and agar,CMC-Na and monoglyceride as stabilizers,sensory evaluation,precipitation rate and stratification status as the index,the optimal proportion of raw materials and stabilizers were determined by single factor experiment and orthogonal experiment.Result]The optimal proportion of aloe-red date milk showed that:aloe juice 10 ml/100 ml,milk powd... |
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| Keywords: | Aloe Red date Process Stability |
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