摘要:本文以芦荟、花生和枸杞为主要原料，对其复合饮料的工艺及稳定性进行了研究。实验结果表明：芦荟花生枸杞饮料的最佳配方为芦荟汁添加量为20mL，花生汁添加量为60mL，枸杞汁添加量为20mL，白砂糖添加量为6%，柠檬酸添加量为0.08%。以浑浊稳定性为目标值时，最佳稳定剂配方为黄原胶浓度0.198%、卡拉胶浓度0.205%和单甘脂浓度0.189%；以沉淀率为目标值时，最佳稳定剂配方为黄原胶浓度0.197%、卡拉胶浓度0.209%和单甘脂浓度0.173%。
关键词：芦荟；花生；枸杞；复合饮料
Abstract:The process and stability for production of the compound beverage from aloe, peanut and Chinese wolfberry were studied in the paper. The best prescription of aloe, peanut and Chinese wolfberry was adding content of aloe juice 20mL, adding content of peanut juice 60mL, adding content of Chinese wolfberry juice 20mL, adding content of sugar 6% and adding content of citric acid 0.08%. On the turbid stability, the best prescription of stabilizers was the concentration of xanthan gum 0.198%, the concentration of carrageenan 0.205% and the concentration of monoglyceride 0.189%. On the rate of deposition, the best prescription of stabilizers was the concentration of xanthan gum 0.197%, the concentration of carrageenan 0.209% and the concentration of monoglyceride 0.173%.
Keywords: Aloe Vera; Peanut; Chinese Wolfberry; Compound Beverage
