芦荟汁天然饮料工艺的研究

以库拉索芦荟为主要原料，加以柠檬酸、蔗糖等辅料，经科学加工制成有益于人体健康的轻凉型安全天然饮料。本文对芦荟饮料的生产工艺、配方和技术关键进行了研究。通过正交试验及方差分析，确定出该饮品的最佳组合方式为E3B3C4A3D2，即澄清的芦荟汁用量35％、蔗糖6％、蜂蜜2．6％、柠檬酸0．3％、柠檬酸钾0．3％、水为55．8％(上述百分比均为质量分数)。通小试，还确定出产品最适稳定剂配方为0．11％CMC 0．10％海藻酸钠复合使用为最佳。此外还简述芦荟的营养价值和药用价值，这一切为芦荟饮品的研制提供了科学依据，也为进一步工业化生产提供了基础。

Study on Processing Technology of Natural Drinks Made from Aloe

Variance analysis of the data of an orthogonal experiment to study different processing technologies and formulations for the production of natural drinks made from Aloe showed that the optimum formulation was 35% of the clear juice of Aloe, 0.3% of citric acid potassium, 6% of sucrose, 2.6%of honey, 0.3% of citric acid and 55.8% of water.In a small -scale production experiment, it was concluded that the optimum stabilizer combination was 0.11% of CMC and 0.10% of algae-acid- sodium-natrium.