摘要
芦荟在加工过程中,芦荟多糖的含量不断变化,导致芦荟粉中的芦荟多糖含量较低。针对芦荟加工过程中芦荟多糖的变化,将芦荟加工工艺进行分析。结果表明:酶解工序和无机膜微滤工序对芦荟多糖下降的影响最大。故优化加工过程和工艺参数,芦荟粉中的芦荟多糖含量明显提高。
In the processing of aloe, aloe polysaccharide content constantly changed, which lead to lower polysaccharide content in the aloe powders products. In order to effectively keep the functional polysaccharide components of aloe, the process of aloe was analysised carefully. The results showed that the enzymolysis procedure and the inorganic membrane micro filters procedure obviously affected the content of polysaccharide. Therefore we suggested that aloe process and the technological parameter was optimized so that aloe polysaccharide content increased significantly in the aloe powder.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期108-109,187,共3页
Science and Technology of Food Industry
基金
湖南省教育厅课题(07D044)
关键词
芦荟
多糖
加工
aloe
polvsaccharide
process
