【摘要】 研究了芦荟原汁的制取工艺，通过添加助滤剂和稳定剂可得到性质稳定达6个月的芦荟原汁。以制得的芦荟原汁为原料，研制保健型饮料（芦荟酸奶）。通过正交实验，得到芦荟酸奶的最佳制取工艺。结果表明：芦荟原汁的助滤剂为添加活性炭，以3000r／min离心过滤20min为最佳澄清效果；芦荟原汁的稳定剂以0．03g／mL的Vc、0．03g／mL柠檬酸、0．02g／mLNa2SO3均有较好的稳定效果；芦荟酸奶制作的最佳工艺条件为蔗糖8％、培养时间3h、培养温度44℃、接种量6mL。更多还原

【Abstract】 ：The manufacturing technology of aloe juice was studied in this paper，aloe juice with sixmonths of storage stability was obtained by adding various ingredients．Health aloe yogurt was manufactured by suing aloe juice．The best manufacturing technology of aloe yogurt was obtained through orthogonal experiment．The result turned out to be：stabilized aloe juice was gained by adding atconcentration each 50 mL of 1．5 g Vc，1．5 g citric acid and 1．0g Na₂SO₃ the best manufacturing technology of aloe yogurt was sucrose 8％，fermentation time 3 h，incubation temperature44℃，inoculum size 6 mL．更多还原