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《Journal of Beijing Technology and Business University (Natural Science Edition)》 2005-04
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STUDY ON STABILITY OF ALOE GRAIN JAM

LAN She-yi, DONG Yin-mao, ZHAO Hua, HE Cong-fen, HUA Ye(College of Chemical and Environmental Engineering, Beijing Technology and Business University, Beijing 100037, China)  
The stability of aloe grain jam was considered, not only jaw uniformity but also grain uniformity, such as distributing, taste, size, fragility and so on. Discussed thick agent, sugar content, pH, grain content affected fluidity, color, grain character. The result shows: adding 0\^3% of the yellow original glue, pH is 3\^5~3.8, the edible joining amount of candy is 30%, the content of particle is 50%, the aloe particle sauce has the best stability.
【CateGory Index】: TS201
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