摘要
芦荟凝胶中含有果胶物质,使芦荟汁易产生浑浊、沉淀等现象,严重影响产品的稳定性。澄清技术是芦荟汁稳定化关键技术之一。果胶酶澄清芦荟凝胶汁有快速、简便、效果好等特点,在生产中有重要的应用价值。本文用果胶酶对芦荟汁进行了单因素试验及最佳澄清工艺条件的研究,结果表明,果胶酶用量60～80mg/kg,温度40～50℃,反应时间1h,透光度在97%以上,芦荟凝胶汁中的多糖含量基本不变;在单因素试验的基础上,通过正交试验,得到果胶酶对芦荟凝胶汁澄清的优化工艺条件,即:果胶酶用量60mg/kg、反应温度50℃、反应时间45min。
As Aloe gel contains pectin, so aloe juice is easy cloudy and precipitation. Clarification is one of the key technologies in aloe juice processing. The technology which clarified juice by using pectinase has some advantages of fast, simple and effective. For this reason, the single-factor test and the clarification technology of Aloe gel juice by using pectinase was studied. The results showed that the optimum technology was peetinase usage 60-80 mg/kg, temperature of 40-50 ℃, and the time about one hour. The transmittance of clarified Aloe gel juice was over 97% and the polysaccharide content was changed a little. Through orthogonal test, the optimized conditions of clarification with peetinase on Aloe gel juice were as follows： pectinase usage of 60 mg/kg, temperature of 50 ℃, and time of 45 min.
出处
《中国食品学报》
EI
CAS
CSCD
2008年第5期98-103,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省科技厅重点项目(2004C22034)
关键词
果胶酶
芦荟凝胶
澄清
优化工艺条件
Pectinase Aloe gel Clarification Optimized technology conditions
