芦荟凝胶原汁制备工艺的研究  

Study on Preparation Craft of Aloe Gel Juice

作　　者：张素霞[1] 

机构地区：[1]漯河职业技术学院,漯河462002

出　　处：《食品工业》2009年第3期25-27,共3页The Food Industry

摘　　要：研究酶解芦荟浆的不同处理方法,并将该工艺与热榨、冷榨、鲜榨工艺进行比较分析。结果表明:酶解时,采用复合酶组(0.36 g/kg果胶酶+0.25 g/kg淀粉酶+0.3 g/kg纤维素酶),制汁效果最好;复合酶解工艺出汁率明显高于其它工艺;其次为热榨工艺,热榨原汁比酶解原汁营养成份损失少,稳定性高。Different treatment of enzyming aloe vera pulp was studied in this paper and comparing this technique with freshly crushing, steam heating-crushing and freezing-crushing. The experiment showed that the best technology-juice effect was attained by increasing and enzymolysising the 0.36 g/kg pectolase, 0.25 g/kg amylase, 0.3 g/kg cellulase. Enzyme complex process of juice was significantly higher than other techniques, steam heatingcrushing was followed. Compared to the juice squashed from aloe gel treated with pectinase, the juice crushed from aloe gel treated with steam heating had low nutrient loss, high stability.

关 键 词：芦荟 酶解 制汁工艺 凝胶原汁 

分 类 号：TS205[轻工技术与工程—食品科学]