芦荟果冻生产工艺研究

TECHNOLOGY RESEARCH OF ALOE JELLY

研究了以芦荟为主要原料的果冻生产工艺,分析了卡拉胶用量、柠檬酸用量、糖用量对芦荟果冻产品的影响。确定了卡拉胶、柠檬酸、糖的比例,以卡拉胶1％,白糖19.96％,葡萄糖17.83％,柠檬酸0.6％为最佳用量。利用感官评定和仪器分析方法确定了芦荟果冻的合理配方及加工工艺参数,研制出芦荟果肉果冻产品。

Studied the methods to prepare aloe jelly and influence of Carrageenan, citric acid and sugar on the product quality. Basing on the sensory judgement, elected the quantity : Carrageenan ( 1 %), citric acid (0.6%), sugar ( 19. 6%) , glucose ( 17. 83%). Obtained the reasonable ingredients of Aloe product and technology. Thus, developed the hygienic Aloe jelly.