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《Science and Technology of Food Industry》 2009-12
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Preparation of aloe and orange juices compound beverage

ZHOU Zhi-de1,LI Gui-yin2,LIU Shao1,YANG Dong-liang2,(1. Orient Science & Technology College of Hunan Agricultural University,Changsha 410128,China; 2. Hunan Vocational College of Science and Technology,Changsha 410118,China)  
A process of aloe and orange juice compound beverage which used aloe and orange as the main raw materials and took citric acid and sugar forminor materials was studied. The optimum proportions of aloe,orange juices,sugar and citric acid were determined by through orthogonal test design and sensory evaluation. The results showed that the best taste was a combination of 6 percent of particle aloe,15 percent of particle orange juice,4 percent of sugar,0.16 percent of citric acid. The finished product has a good sensory,taste and the uniform suspension of fruit particles.
【Fund】: 湖南省教育厅课题(09C511);; 湖南科技职院院级课题(KJ08004)
【CateGory Index】: TS275
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