节点文献

芦荟浓缩汁/原汁/饮汁的制备及营养成分的比较

Preparation of Concentrate Juice,Juice and Beverage of Aloe and Comparison Nutritional Ingreolients

  • 推荐 CAJ下载
  • PDF下载
  • 不支持迅雷等下载工具,请取消加速工具后下载。

【作者】 赵玉清郑兆艳马蒸钊原田佳马亚琴

【Author】 ZHAO Yu-qing,ZHENG Zhao-yan,MA Zheng-zhao,YUAN Tian-jia,MA Ya-qin (Dalian Nationalities University,Dalian 116600,China)

【机构】 大连民族学院大连民族学院 辽宁大连116600辽宁大连116600

【摘要】 制备了芦荟浓缩汁、原汁和饮汁,对三者的VC、总酸、总糖、蛋白质等含量作了检测和对比,讨论了制备条件对营养成分的影响。通过分析营养成分、保质期限和运输成本等条件,认为芦荟浓缩汁是具有前景的保健饮品。

【Abstract】 In this paper,aloe concentrate juice,aloe juice and beverage were prepared. The amounts of VC,total acid,total sugar and protein etc. in them were determinated and compared. The effects of preparation conditions on nutritional ingredients were investigated. By the analysis and comparison of nutritional ingredients,storage time and transportation cost etc.,it is thought that the concentrate juice from aloe has a better market prospect as healthier drink.

  • 【文献出处】 食品科学 ,Food Science , 编辑部邮箱 ,2006年11期
  • 【分类号】TS275.4
  • 【被引频次】7
  • 【下载频次】192
节点文献中: