| 蜜桃汁芦荟果冻的研制 |
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| 引用本文： | 顾采琴,刘鹏,张柳花,邱文婷,陈飞,杨茹妃.蜜桃汁芦荟果冻的研制[J].广州大学学报(自然科学版),2011,10(4):24-27. |
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| 作者姓名： | 顾采琴 刘鹏 张柳花 邱文婷 陈飞 杨茹妃 |
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| 作者单位： | 广州大学化学化工学院,广东广州,510006 |
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| 摘 要： | 以芦荟为主要原料，通过研究芦荟汁和水蜜桃汁的制备方法、胶凝剂的复配比例等，确定了蜜桃汁芦荟果冻的最佳配方．结果表明：芦荟：水=1：1（w／w）、打浆2min时芦荟汁质量最好，水蜜桃：水=1：3（w／w）、打浆2min时蜜桃汁的质量最好；通过正交试验得到的产品最佳配方：芦荟汁52％、水蜜桃汁26％、蔗糖20％、柠檬酸0．...
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| 关 键 词： | 芦荟 果冻 蜜桃 |
Preparation of Aloe jell with juicy peach |
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| GU Cai-qin,LIU Peng,ZHANG Liu-hua,QIU Wen-ting,CHEN Fei,YANG Ru-fei.Preparation of Aloe jell with juicy peach[J].Journal og Guangzhou University:Natural Science Edition,2011,10(4):24-27. |
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| Authors: | GU Cai-qin LIU Peng ZHANG Liu-hua QIU Wen-ting CHEN Fei YANG Ru-fei |
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| Institution: | GU Cai-qin,LIU Peng,ZHANG Liu-hua,QIU Wen-ting,CHEN Fei,YANG Ru-fei(School of Chemistry and Chemical Engineering,Guangzhou University,Guangzhou 510006,China) |
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| Abstract: | In this paper, the Aloe jell with fruit taste was prepared by the mix of aloe, peach juice, gellant, citric acid and sugar. Taking sense characteristic as evaluating indicator, the preparation technology of aloe juice and peach juice, different gellant proportion and the optimal formula were studied through single factor and the orthogonal test. The function ingredient and Vitamin C in product were determined. The results indicated that： （ 1 ） the quality of aloe juice and peach juice were best when aloe ： water was 1 ： 1 （w/w） and peach： water was 1 ： 3 （w/w）while the beating 2 rain; （2） The optimum recipe of fruit-aloe jelly was as follows： aloe juice 52% , peach juice 26%, sugar 20%, citric acid 0. 25%, （ glutin： konjaku flour： agar = 1 ： 1.5： 1.8） 1.5%. Besides, there were aloe polysaccharide（30 mg）, aloin （160 mg） and vitamin C （0. 3 mg） per 100 g aloe jell. Comparing with tradition jell, aloe jell with fruit had better flavor and rich nutrient and health protection function. |
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| Keywords: | Aloe jell peach |
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