食品科学 ›› 2006, Vol. 27 ›› Issue (11): 287-289.
• 工艺技术 • 上一篇 下一篇
赵玉清, 郑兆艳, 马蒸钊, 原田佳, 马亚琴
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ZHAO Yu-Qing, Zheng-Zhao-Yan, MA Zheng-Zhao, Yuan-Tian-Jia, MA Ya-Qin
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摘要: 制备了芦荟浓缩汁、原汁和饮汁,对三者的VC、总酸、总糖、蛋白质等含量作了检测和对比,讨论了制备条件对营养成分的影响。通过分析营养成分、保质期限和运输成本等条件,认为芦荟浓缩汁是具有前景的保健饮品。
关键词:  , 芦荟浓缩汁, 原汁, 饮汁营养成分
Abstract: In this paper,aloe concentrate juice,aloe juice and beverage were prepared. The amounts of VC,total acid,total sugar and protein etc. in them were determinated and compared. The effects of preparation conditions on nutritional ingredients were investigated. By the analysis and comparison of nutritional ingredients,storage time and transportation cost etc.,it is thought that the concentrate juice from aloe has a better market prospect as healthier drink.
Key words: aloe concentrate juice, aloe juice, beverage nutritional ingredients
赵玉清, 郑兆艳, 马蒸钊, 原田佳, 马亚琴. 芦荟浓缩汁/原汁/饮汁的制备及营养成分的比较[J]. 食品科学, 2006, 27(11): 287-289.
ZHAO Yu-Qing, Zheng-Zhao-Yan, MA Zheng-Zhao, Yuan-Tian-Jia, MA Ya-Qin. Preparation of Concentrate Juice,Juice and Beverage of Aloe and Comparison Nutritional Ingreolients[J]. FOOD SCIENCE, 2006, 27(11): 287-289.
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