摘要:本課題主要研究了調配型蘆薈酸乳飲料的最佳工藝、蘆薈凝膠原液的制備工藝，探討了不同穩(wěn)定劑及添加量對蘆薈酸乳穩(wěn)定性的影響以及檸檬酸、蘆薈汁和綿白糖的不同添加量對感官品質的影響。研究得出蘆薈凝膠原液護色劑的最佳配方是：0.5%檸檬酸和0.2%NaCl。通過穩(wěn)定劑的復配得出了蘆薈酸乳穩(wěn)定劑的最佳復配方案：CMC的添加量0.35%，黃原膠的添加量0.01%，魔芋精粉的添加量0.03%。通過測定其感官品質，得出最佳配方：綿白糖的添加量為6%，蘆薈汁的添加量為5%，檸檬酸的添加量為0.3%。按以上生產工藝及配方生產出來的調配型蘆薈酸乳，通過考馬斯亮藍法測定蛋白質，索氏提取法測脂肪，蒽酮-硫酸法測總糖，阿貝折光法測可溶性固形物，蘆丁法測總黃酮，測得其蛋白質含量1.0263g/100mL，脂肪含量1.1244g/100mL，總糖7.11g/100mL，可溶性固形物2.5%，總黃酮含量0.0421mg/mL，用酸度計測得其pH為4.20，產品的微生物指標符合國家標準。

關鍵詞 蘆薈；調配；乳飲料；生產工藝

Abstract:The optimum deployment of aloe yogurt drinks and the best process of making aloe juice are mainly studied. the influence on the stability of aloe yogurt for the different adding amount of stabilizer , as well as the influence on its sensory quality for the different adding amounts of citric acid, aloe juice and soft white sugar are discussed. The results are following.The best fixtive formula for protecting the color of aloe juice is: 0.5% citric acid and 0.2% NaCl.The best adding amounts of stabilizers for aloe yogurt drinks are obtained : the adding amount of CMC is 0.35% ,and the adding amount of xanthan gum is 0.01%, the adding amount of konjac flour is 0.03%. The best recipe for its best sensory quality are also got : the adding amount of sucrose is 6%, the adding amount of aloe vera juice is 5% and the adding amount of citric adid is 0.3%. It contains much nutritional contents by measuring,which produced by the best deployment and process , for example, the amount of protein measured by the method of Coomassie brilliant blue is 1.0263g/mL, the amount of fat measured by the method of Soxhlet is 1.1244g/mL, the amount of total sugar measured by the method of anthrone-sulfuric adid is 7.11g/100mL ,the amount of soluble solids measured by the method of Abbe refractive index is 2.5%, the amount of total flavonoid measured by the method of rutin is 0.0421g/ml , its pH meter is 4.20, and the amount of microbial indicators beyond the line with national standards.

Keywords  Aloe  Mix  Milk beverage  Manufacturing technology