中华芦荟理化特性和芦荟饮料的制造工艺  

The Physicochemical Properties and Technology of Drink Products for Aloe vera L. var. Chinensis (Haw.) Berg.

作　　者：姜梅[1] 韩永斌[1] 杜红延[1] 季勤[1] 顾振新[1] 

机构地区：[1]南京农业大学食品科技学院农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《江苏农业学报》2004年第1期47-50,共4页Jiangsu Journal of Agricultural Sciences

基　　金：江苏省"九五"攻关项目(BE99368)

摘　　要：　以中华芦荟为供试材料,分析其主要化学成分和物理性质,并研究芦荟饮料制造工艺。结果表明,中华芦荟含有蛋白质、氨基酸、维生素、矿物质以及生物活性物质———芦荟素和多糖。生产上宜采用热榨工艺提取芦荟原汁。当芦荟原汁、复合稳定剂、蔗糖和柠檬酸用量分别为8 00%、0 08%、6 00%和0 18%时,芦荟混浊饮料风味最佳;用0 05%琼脂+0 15%CMC 2Na处理的芦荟悬浮颗粒饮料质量好。The main chemical components, physical character and technology of drink products about Aloe vera L. var. Chinensis (Haw.) Berg. were assayed in this study. The results showed there were proteins, amino acids, vitamins, mineral substances and bioactive substances, e.g. aloin and polysaccharide in A. vera L. var. Chinensis. In practice, it was appropriate to extract original aloe juice through heating-crushing method. When the amount of original juice, compound stabilizer, sugar and citric acid were 8.00%,0.08%,6.00% and 0.18% respectively, the flavor of cloudy juice was the best. The particle suspension treated with solution containing 0.05% agar and 0.15% CMC-2Na was stable.

关 键 词：中华芦荟 理化特性 芦荟饮料 加工工艺 芦荟凝胶原汁 提取工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程] S682.33[轻工技术与工程—食品科学与工程]