芦荟的酶处理制汁工艺及其对汁液品质的影响  

Study on enzymatic treatment technological conditions during aloe juice processing and its effects on quality of aloe juice

作　　者：蔡华珍[1] 王相仕[1] 孙永康[1] 

机构地区：[1]安徽科技学院工学院,安徽凤阳233100

出　　处：《饮料工业》2006年第7期20-22,共3页Beverage Industry

基　　金：安徽省教育厅资助项目(2002kj075)内容之一。

摘　　要：对芦荟的酶处理工艺条件进行了研究。结果表明,酶处理的最优工艺条件是:果胶酶量9‰、纤维素酶量5‰、pH4.5、酶解温度45℃、酶解时间3h。与原汁相比,经酶处理后的芦荟出汁率、稳定性得到了提高,可溶性固形物和多糖含量也明显提高,品质得到了改善。The technological conditions of enzymatic treatment of aloe juice were studied. The results showed the optimal conditions as follows： pectinase 9‰, cellusase 5‰, pH 4.5, reaction temperature 45℃, and duration 3h. In comparison with the raw juice, the yield of aloe juice as well as its stability was highly enhanced after the enzymatic treatment. The content of the soluble solids and amylose in the aloe juice was also increased, and the quality improved.

关 键 词：酶处理 芦荟汁 工艺 品质 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]