摘要
以红枣、芦荟为原料,对红枣复合饮料的配方及杀菌条件进行了研究。结果表明:红枣芦荟饮料的最适配方为枣汁50%,芦荟汁0.24%,蔗糖6%,柠檬酸0.2%。最佳灭菌条件为80℃2、0min。
the processing technology of Chinese date ＆ aloe compound beverage was investigated and it showed the optimum formula was Chinese date 50% and aloe 0.24% ,the ratio of sugar to acid was sugar 6% and citric 0.2 %, the optimum sterilizing condition was 80℃ for 20 minutes.
出处
《粮油食品科技》
2006年第3期40-41,共2页
Science and Technology of Cereals,Oils and Foods
关键词
红枣
芦荟
复合饮料
Chinese date
aloe
compound beverage
作者简介
杜琨（1975-），男，陕西周至人，讲师，硕士．
