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《Modern Food Science and Technology》 2012-09
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Preparation of an Aloe Suspending Beverage

DONG Wen-ming1,FAN Chong1,ZHANG Jiang-rong2,LI Ling-fei1(1.Faculty of Food Science and Technology,Yunnan Agricultural University,Kunming 650201)(2.Polytechnic Inspection Center of LiJiang,674100)  
Using curacao aloe as raw material,Gleditsia japonicar var. delavayi polysaccharide gum as suspend stabilizer ingredient,an aloe suspending beverage were developed by performing orthogonal test,organoleptic investigation and stability tes.The results of the research showed that,in the processing of aloe suspending beverage,the best ingredients proportion of suspend stabilizer were agar 0.05%,Gleditsia japonicar var. delavayi polysaccharide gum 0.03% and potassium chloride 0.03%.And the best ingredients proportion of main basis in aloe suspending beverage were citric acid 0.20%,compound stabilizer,0.10%,white sugar 11.0% and aloe flesh 6.0%.
【CateGory Index】: TS275
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