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Entwicklung und Standardisierung von RTS Aloevera-Ingwer-Saft

Entwicklung und Standardisierung von RTS Aloevera-Ingwer-Saft

Deepak Kumar / Kamlesh Jethava / PANCHAL KASHYAP

59,02 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Botánica y ciencias de las plantas
ISBN:
9786208697402
59,02 €
IVA incluido
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Sobre IBD

Das Ziel dieser Studie ist es, eine neue und beste Kombination von Ingwer-Aloevera-Heilsaft zu entwickeln und auf dem Markt leicht verfügbar und servierfertig zu machen. Das extrahierte Gel und der Ingwersaft wurden mit 700 ppm Kaliummetabisulfit konserviert. Das Gel und der Saft wurden in 200-ml-Flaschen abgefüllt und mit Kronkorken verschlossen. Dann wurden die Flaschen 20 Minuten lang bei 85 °C pasteurisiert und abgekühlt. Aloevera-Gel und Ingwersaft wurden mit Zuckersirup vermischt, der aus Zucker und Zitronensäure hergestellt wurde. Nach Zugabe des Konservierungsmittels KMS 70 ppm wurde der Saft in 200-ml-Flaschen abgefüllt und 20 Minuten lang bei 85○C pasteurisiert. Anschließend wird der Saft auf Raumtemperatur abgekühlt und in Flaschen bei 10 °C einen Monat lang gelagert.

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Otros libros del autor

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