摘要
加工温度、调酸及糖分浓度是影响芦荟汁液色泽和胶体稳定性的主要因素。其中蔗糖和柠檬酸能降低稳定性 ;维生素c和氯化钠对芦荟汁液稳定性的维持有增强作用 。
The stability of color and gelatinoids from Aloe juice in the different process conditions(temperature,pH,sucrose,vitamin C,citric acid)was studied.it had less stability to solutions of sucrose,citric acid.Vitamin c,sodium chloride could intensify the stability.The low concentration of vitamin C and sodium chloride had better effect than high concentration.It might be helpful to aloe gel processing.
出处
《食品与机械》
CSCD
2002年第5期20-21,共2页
Food and Machinery
关键词
加工工艺
芦荟汁液
稳定性
色泽
胶体
Aloe juice Procedure Color and gelatinoids Stability
