Inicio > Matemáticas y ciencia > Biologia, ciencias de la vida > Botánica y ciencias de las plantas > Opracowanie i standaryzacja soku RTS Aloevera-ginger
Opracowanie i standaryzacja soku RTS Aloevera-ginger

Opracowanie i standaryzacja soku RTS Aloevera-ginger

Deepak Kumar / Kamlesh Jethava / PANCHAL KASHYAP

59,02 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Botánica y ciencias de las plantas
ISBN:
9786208697457
59,02 €
IVA incluido
Disponible

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Sobre IBD

Celem tego badania było opracowanie nowej i najlepszej kombinacji soku leczniczego Ginger Aloevera i uczynienie go łatwo dostępnym na rynku w postaci gotowej do podania. Wyekstrahowany żel i sok imbirowy zakonserwowano 700 ppm metabisiarczynem potasu. Żel i sok rozlano do butelek o pojemności 200 ml i zakorkowano. Następnie butelki pasteryzowano w temperaturze 85○C przez 20 minut i schłodzono. Żel Aloevera i sok imbirowy zmieszano z syropem cukrowym, który powstał z cukru i kwasu cytrynowego. Po dodaniu środka konserwującego KMS 70 ppm i rozlaniu do butelek o pojemności 200 ml, sok pasteryzowano w temperaturze 85○C przez 20 minut. Następnie schłodzone do temperatury pokojowej butelki z sokiem przechowywano w temperaturze 10○C przez okres jednego miesiąca.

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Otros libros del autor

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  • Desenvolvimento e normalização do sumo de Aloevera-gengibre RTS
    Deepak Kumar / Kamlesh Jethava / PANCHAL KASHYAP
    O objetivo deste estudo é desenvolver uma nova e melhor combinação de sumo medicinal de gengibre e aloevera, e torná-lo facilmente disponível no mercado para ser servido. O gel extraído e o sumo de gengibre foram conservados com 700 ppm de metabissulfito de potássio. O gel e o sumo foram colocados em garrafas de 200 ml e rolhados com coroa. E depois a garrafa foi pasteurizada a...
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  • Development and Standardization of RTS Aloevera-ginger Juice
    Deepak Kumar / Kamlesh Jethava / PANCHAL KASHYAP
    The aim of this study to develope new and best combination of Ginger Aloevera medicinal Juice, and make easily availave in the market to ready to serve. The gel extracted and ginger juice were preserved with 700 ppm potassium metabisulphite. The gel and juice were filled in 200ml bottles and crown corking. And then bottle was pasteurized at 85○C for 20 minutes and cooled. Aloev...
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