摘要
采用"稳定化与灭菌"一步法处理,能实现芦荟多糖保护、钝酶、灭菌一步完成,获得营养丰富的库拉索芦荟鲜汁,研究了库拉索芦荟鲜汁的加工工艺,并利用芦荟鲜汁作为主要原料,讨论了库拉索鲜汁凝胶配方,确定库拉索芦荟鲜汁凝胶护肤品的最佳配方组合。结果表明:在芦荟凝胶中添加0.05%EDTA-2Na螯合剂,然后快速通过80℃,维持20s的热处理,能同时实现芦荟多糖保护、钝酶、灭菌处理;选择卡波姆U30 0.5%、氨甲基丙醇0.25%、苯氧乙醇0.2%、甲基异噻唑啉酮0.008%可作为库拉索芦荟鲜汁凝胶的理想基础配方。
Using one step process of ＂stabilization and sterilization＂ can achieve the protection of aloe polysaccharide, blunt enzyme and sterilization by one step, and obtain the nutrition of the Kuraso aloe vera. The study investigates fresh aloe vera juice production process and the formula of aloe vera gel. The production process starts with fresh aloe vera juice as the main ingredient and the best combination of Kuraso aloe vera gel skin care products were determined. The results showed that： in the aloe gel, adding 0.05% EDTA-2Na chelating agent and heating at 80℃ for 20 seconds can restrict the degradation of aloe polysaccharides, deactivate enzyme, and sterilize; Using this heat treated and stabilized aloe vera juice combined with carbomer U30 0.5%, ammonia methyl al cohol 0.25%, phenoxyethanol 0.2%, methylisothiazolinone 0.008%, a base formula for aloe vera gel can be achieved.
出处
《食品与发酵科技》
CAS
2015年第5期14-16,96,共4页
Food and Fermentation Science & Technology
关键词
库拉索
芦荟鲜汁
凝胶
护肤品
生产工艺
aloe barbadensis mill
fresh aloe vera juice
aloe vera gel
skincare
production process
