制汁工艺对芦荟凝胶原汁出汁率及品质的影响  

Effect of Extracting Methods on Extraction Yield and Quality of Aloe Gel Juice

作　　者：杜红延[1] 韩永斌[1] 顾振新[1] 季勤[1] 

机构地区：[1]南京农业大学食品科技学院

出　　处：《食品科学》2004年第5期129-131,共3页Food Science

基　　金：江苏省科技厅"十五"攻关资助项目(Be200335)

摘　　要：本文比较研究了鲜榨、冷榨、热榨和酶解工艺对芦荟凝胶原汁提取效果的影响。结果表明:采用酶解工艺时,芦荟凝胶出汁率最高,其次是热榨工艺、冷榨工艺,而鲜榨工艺出汁率最低。热榨原汁比酶解原汁的营养成分损失少、多糖保存率高,粘度下降慢。热榨工艺适宜于芦荟凝胶原汁的制取。The comparative effects of different treatment methods applied in Aloe gel juice extraction, viz. freshly crushing,and steam heating-crushing, freezing-crushing, pectinase-added treatments on extraction yield and quality of Aloe gel juice wereinvestigated. It was indicated that the order of juice yield extracted with different methods was pectinse-added>steam heating>freezing>freshly crushing. Compared to the juice squashed from Aloe gel treated with pectinase, the juice crushed from Aloegel treated with steam heating had low nutrient loss, high retention and low viscosity degradation. It suggested that steam heatingwas adaptable to the extraction of Aloe gel juice.

关 键 词：制汁工艺 芦荟凝胶原汁 出汁率 品质 酶解工艺 鲜榨 冷榨 热榨 营养损失 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]