摘要
分析加工工艺中各因素对芦荟汁液稳定性的影响,结果表明: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;VC和NaCla对芦荟汁液稳定性的维持有增强作用,而且低浓度的VC和NaCl比高浓度的效果明显。
This paper studied the stability of color and gelatinoids fromAloe juice in the different processing con-ditions(temperature,pH,sucrose,VC,citric acid ect.).The experimental results showed th at the color and gelatinoids had better stability belowpH 5,<60℃.However,it had less stability in solutions of sucrose,cit ric acid.VCandNaClcouldintensifythe stability.ThelowconcentrationofVCandNaClhadbettereffectthanthe high concentration.It might be helpful t o Aloe gel processing.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第3期70-72,共3页
Food Science
关键词
芦荟汁液
加工工艺
色泽
胶体
稳定性
芦荟叶
aloe juice
processing technology
color and gelatinoids
stability
