摘要
研究了全叶芦荟和去皮芦荟凝胶浓缩液的制备工艺及加工过程中时间、温度、pH值等因素对凝胶浓缩液褐变的影响。结果表明,能有效防止芦荟凝胶褐变的最佳工艺参数为:破碎时间10min,杀菌温度85℃,杀菌时间25min,pH值3.5。
The processing technique of aloe products and the factors affecting browning were analyzed. The optimum conditions which preventing browning were obtained as follows: 10 min of crashing time, 85℃of sterilizing temperature, 25 min of sterilizing time and a pH of 3.5, respectively.
出处
《浙江农业学报》
CSCD
2003年第6期345-347,共3页
Acta Agriculturae Zhejiangensis
关键词
芦荟
凝胶浓缩液
制备工艺
褐变
Aloe vera L.
concentrated gel juice
processing technique
browning
