摘要
以中华芦荟为试材 ,比较研究了热榨和酶解制汁工艺获得的凝胶原汁经高温杀菌处理后 ,在室温下避光贮藏过程中的粘度、色泽等感官质量和主要营养物质、功能成分变化。结果表明 ,在 3 0d的贮藏期内 ,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 ,色泽和体态较稳定。选用热榨处理 ,90℃、60s杀菌工艺生产的芦荟凝胶原汁在室温下可保藏 2 0d 。
Aloe gel juice obtained from two different treatments, i.e. heating and pectinase-added extraction, were pasteurized at 90℃, 60s, and then stored at room temperature, light free for one month. During storage, polysaccharide, total sugar, reducing sugar, protein and amino acid in two kinds of aloe gel juice were analyzed, and the color, rheological properties were also assessed. Results showed that comared to the aloe gel juice extracted with pectinase, the retention of the total sugar, reducing sugar and aloe polysaccharide in the aloe gel juice extracted through heating were higher, the vicosity decrease lower, and better color and less sediment could be observed. It was recommended that crushing after heating and then sterilizing at 90℃ for 60s, which was believed to be a proper process for aloe gel juice preservation. The shelflife of the finished product could reach 20 days.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第9期39-42,共4页
Food and Fermentation Industries
