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《Food and Fermentation Technology》 2015-04
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Study on Production Technology of Aloe Gel Juice Beverage of Kuraso

CHENG Li-xiu;CAI Jing-yao;PENG Fei;WU Guo-hui;WU Yan-wen;CHENG Jing-zhuo;Taishan Meihuanjian Aloe Products Co.,Ltd.;  
This study investigate the production processing, formula and stability of fresh aloe vera juice to maximally maintain the nutrition components in fresh aloe vera and to provide natural drinks for optimum health. Fresh aloe vera juice starts with fresh aloe vera juice as the main ingredient and the auxiliary materials include citric acid, stevia extract, edible flavoring and xanthan. Through variance analysis on orthogonal experiments, the formula of the aloe vera fresh juice can be determined as follows: 98.74% fresh aloe vera juice, edible flavoring 0.01%, citric acid 0.15%, stevia extract 0.01%, honey 1%, xanthan gum 0.09%. xanthan gum is used to achieve the stability of fresh aloe vera juice. And the critical point of the production procedure high temperature short time sterilization temperature can be set at 92±2℃ for 20 seconds.
【Fund】: 广东省科技计划项目(2012A020603010)
【CateGory Index】: TS255.44
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