库拉索芦荟凝胶汁过滤工艺研究

Study on the filtration technology of aloe vera gel juice

库拉索芦荟凝胶是一种新资源食品,过滤是其生产过程的一个重要环节。为了提高过滤速率,对库拉索芦荟凝胶悬浮液过滤过程中的影响因素进行了研究,得出了提高芦荟凝胶过滤速率的方案:在一定范围内,过滤压力越大,芦荟汁的过滤速率越快;过滤时悬浮液保持一定的的温度或添加酶,可以加快芦荟汁的过滤速率;过滤时滤饼压缩性指数为0.47,加入助滤剂是进行大量过滤的较理想方法。过滤时在悬浮液中添加0.05%果胶酶,并混入8%的硅藻土进行过滤效果最好。

Aloe vera gel is one kind of new resource food .In the extraction processing,filtration is a very important section.In order to prompt the rate of aloe-gel filtrate, the influencing factors of the processing of aloe-gel suspension filtration were studied.The program to prompt the rate of aloe-gel filtrate was obtained.At a certain scope,the greater the stress, the faster the filtration rate; keeping warm of the suspending liquid and adding enzyme could prompt the rate of the filtration;mixing filter aid was the perfectly method for mass filtration .Mixing 0.05% pectinase and 8% diatomite with the aloe-gel could obtain the optimal effect in the processing of aloe-gel filtration.