CAJ | 학술논문

以蜂蜜为原料，经双重发酵，再与芦荟等调配，制成芦荟发酵蜜饮料。在单因素试验基础上，以感官评定为指标，采用正交试验确定产品的最佳配方为100 mL 饮料中，添加芦荟汁20 mL，蜂蜜汁30 mL，蔗糖3 g，苹果酸0.1 g，所制饮料风味独特、口感细腻、有较明显的蜂蜜香气及淡淡的芦荟气息。为充分利用芦荟资源，丰富蜂蜜发酵饮料产品种类提供新途径。
이봉밀위원료，경쌍중발효，재여호회등조배，제성호회발효밀음료。재단인소시험기출상，이감관평정위지표，채용정교시험학정산품적최가배방위100 mL 음료중，첨가호회즙20 mL，봉밀즙30 mL，자당3 g，평과산0.1 g，소제음료풍미독특、구감세니、유교명현적봉밀향기급담담적호회기식。위충분이용호회자원，봉부봉밀발효음료산품충류제공신도경。
Honey as raw materials, the double fermentation, with aloe and other deployment, make into aloe fermented honey beverage. On the basis of single factor experiment, for sensory evaluation indicators, orthogonal test to determine the best product formulations, as follows: 100 mL beverage, add 20 mL aloe juice, honey 30 mL, sucrose 3 g, malic acid 0.1 g. The drinks made by unique flavor, delicate taste, has the obvious honey aroma and aloe tinge, to make full use of aloe resources, rich honey fermentation beverage product range provides a new way.