The preparation of aloe-balsam pear compound beverage
Vol 4, Issue 1, 2021
VIEWS - 459 (Abstract) 422 (PDF)
Abstract
In this paper, a new compound health drink of aloe and balsam pear was developed by using high-quality aloe and balsam pear as main raw materials and white granulated sugar and citric acid as auxiliary materials. The effects of the addition of aloe juice, balsam pear juice, white granulated sugar and citric acid on the sensory quality of the beverage were investigated and analyzed. On this basis, the orthogonal test was conducted to determine the best formula for the beverage. The results showed that the order of the factors affecting the quality of the finished product was the addition of aloe juice > white granulated sugar > citric acid > balsam pear juice; the optimal formula is 24% aloe juice, 10% balsam pear juice, 7% white granulated sugar and 0.09% citric acid and the resulting beverage was bright in color, sweet and sour with good flavor, and its physical, chemical and health indicators meet the national standards.
Keywords
Full Text:
PDFReferences
1. Gu W, Zhu S. Luhui zaipei yu jiagong liyong (Chinese) [Cultivation, processing and utilization of aloe]. Shanghai: Shanghai Science Popularization Press; 1999. p. 25–32.
2. He We, Nan J. Luhui huanggua fuhe yinliao de gongyi yanjiu (Chinese) [Study on the technology of aloe and cucumber concordant beverage]. Nongjia Keji 2014; (1): 227–229.
3. Yang J, Yuan Z. Luhui huaxue chengfen de baojian gongxiao yu chanping kaifa (Chinese) [Health care efficacy and product development of aloe chemical components]. China Dairy 2001; (4): 6–8.
4. Shakib Z, Shahraki N, Razavi B M, et al. Aloe vera as an herbal medicine in the treatment of metabolic syndrome: A review. Phytotherapy Research 2019; 33(10): 2649–2660.
5. Hęś M, Dziedzic K, Górecka D, et al. Aloe vera (L.) Webb.: Natural sources of antioxidants—A review. Plant Foods for Human Nutrition 2019; 74(3): 255–265.
6. Yang P. Luhui pingguo fuhe baojian yinliao de gongyi yanjiu (Chinese) [Study on the technology of aloe-apple compound health drink]. Beverage Industry 2004; 7(5): 41–43.
7. Chen F, Huang G, Yang Z, et al. Antioxidant activity of Momordica charantia polysaccharide and its derivatives. International Journal of Biological Macromolecules 2019; 138: 673–680.
8. Fan M, Kim EK, Choi YJ, et al. The role of Momordica charantia in resisting obesity. International Journal of Environmental Research and Public Health 2019; 16(18): 3251.
9. Elangovan A, Subramanian A, Durairaj S, et al. Antidiabetic and hypolipidemic efficacy of skin and seed extracts of Momordica cymbalaria on alloxan induced diabetic model in rats. Journal of Ethnopharmacology 2019; 241: 111989.
10. Tian H, Han Y. Microwave drying characteristics and dynamic model of balsam pear. Food Research and Development 2017; 38(23): 125–129.
11. Zhang T, Tian H, Liu C. Study on noenzymatic browning of aloe products and their inhibition methods. Wuxi: Journal of Wuxi University of Light Industry 2002; 21(5): 496–498, 502.
12. Zhang L, Han Y, Gu Z, et al. Effects of homogenization and addition of stabilizing agents on stability of mixed vegetable and fruit juice. Food Science 2006; 27(1): 112–114.
DOI: https://doi.org/10.24294/th.v4i1.1796
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
This site is licensed under a Creative Commons Attribution 4.0 International License.