芦荟浓缩汁配方与冷冻干燥工艺的研究  

Optimized technological parameters of the freeze-drying aloe powder

作　　者：周治德[1,2] 李桂银[1,3] 黄勇[1] 

机构地区：[1]桂林电子科技大学生命与环境科学学院,桂林541014 [2]湖南农业大学东方科技学院,长沙410128 [3]湖南科技职业学院轻化工程学院,长沙410004

出　　处：《食品科技》2011年第5期99-102,共4页Food Science and Technology

基　　金：湖南省教育厅课题(10C0178,09C511)

摘　　要：芦荟冻干粉在食品和化妆品领域中有着广泛的应用,为了提高我国的芦荟粉加工水平,采用正交实验法对芦荟浓缩汁配比和冷冻干燥工艺进行了研究。结果表明:芦荟浓缩汁的最佳配比是:植酸3.0g/L,甘露醇2.0g/L,麦芽糊精为50%,最佳工艺参数为:加热温度为60℃,真空度为50Pa。冷冻干燥后芦荟粉色泽为白色至淡黄色,水分含量小于3.0%。The purpose of this research is to determine technological parameters of aloe freeze-drying for improving the freeze drying efficiency and developing the level of aloe processing in China. The technological parameters of the aloe powder by freeze drying was evaluated by orthogonal test. The results have shown that the best ratio of aloe juice is： phytic acid 3.0 g/L, mannitol 2.0 g/L, malt dextrin 50%. The optimal process parameters is： the heating temperature of 60 ℃, the vacuum of 50 Pa. Freeze-dried aloe powder is white to pale yellow, moisture content of less than 3.0%.

关 键 词：芦荟粉 冷冻干燥 工艺参数 

分 类 号：TS205.7[轻工技术与工程—食品科学]