摘要:本文以蘆薈、花生和枸杞為主要原料，對其復合飲料的工藝及穩(wěn)定性進行了研究。實驗結(jié)果表明：蘆薈花生枸杞飲料的最佳配方為蘆薈汁添加量為20mL，花生汁添加量為60mL，枸杞汁添加量為20mL，白砂糖添加量為6%，檸檬酸添加量為0.08%。以渾濁穩(wěn)定性為目標值時，最佳穩(wěn)定劑配方為黃原膠濃度0.198%、卡拉膠濃度0.205%和單甘脂濃度0.189%；以沉淀率為目標值時，最佳穩(wěn)定劑配方為黃原膠濃度0.197%、卡拉膠濃度0.209%和單甘脂濃度0.173%。

關(guān)鍵詞：蘆薈；花生；枸杞；復合飲料

Abstract:The process and stability for production of the compound beverage from aloe, peanut and Chinese wolfberry were studied in the paper. The best prescription of aloe, peanut and Chinese wolfberry was adding content of aloe juice 20mL, adding content of peanut juice 60mL, adding content of Chinese wolfberry juice 20mL, adding content of sugar 6% and adding content of citric acid 0.08%. On the turbid stability, the best prescription of stabilizers was the concentration of xanthan gum 0.198%, the concentration of carrageenan 0.205% and the concentration of monoglyceride 0.189%. On the rate of deposition, the best prescription of stabilizers was the concentration of xanthan gum 0.197%, the concentration of carrageenan 0.209% and the concentration of monoglyceride 0.173%.

Keywords: Aloe Vera; Peanut; Chinese Wolfberry; Compound Beverage