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
【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.
【关键词】 芦荟浓缩汁;
原汁;
饮汁营养成分;
【Key words】 aloe concentrate juice; aloe juice; beverage nutritional ingredients;
【Key words】 aloe concentrate juice; aloe juice; beverage nutritional ingredients;
- 【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