摘要
研究芦荟原汁的制取工艺,并以一定比例加入到牛奶中研制纯天然芦荟酸奶。结果表明:制备芦荟原汁的最佳工艺为:去皮,95℃热烫1 5min,均质。芦荟原汁热烫后无需添加任何稳定剂在0～5℃下保藏,性质稳定达30天。芦荟酸奶制作的最佳工艺条件为:蔗糖6%,芦荟原汁与牛乳的比例1∶20,接种量3%,42℃培养4h。生产出适口性好,风味独特的保健型芦荟酸奶。
The normal aloes juice's making technique is to add normal aloes juice into milk in proportion to make pure natural aloes leben.The result indicates:The preferred technique of preparing normal aloes juice is to remov the peel,scalded by boiling water at 95℃ in 1.5 min and homogeneous.Normal aloes juice can be peserved 30 days at 0～5℃,which is not be added any stabilizing agent after being scalded by boiling water.The preferred technique conditions of Aloes leben are drawn as follows: sugar is 6%,the proportion of normal aloes with milk is 1∶20,inoculation 3%, and culture 4h at 42℃.The healthy Aloes leben,which has special flavors, is agreeable to taste.
出处
《山西农业大学学报（自然科学版）》
CAS
2004年第1期66-68,共3页
Journal of Shanxi Agricultural University(Natural Science Edition)
基金
山西农业大学大学生科技创新基金(0247)
