Author(s): DU Hongyan, HAN Yongbin, GU Zhenxin, JI Qin
Pages: 102-103
Year: 2004 Issue:  9
Journal: SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY
Keyword:  芦荟凝胶; 制汁适性;
Abstract: 以中华芦荟为试材,进行了芦荟凝胶制汁工艺研究.结果表明,采用酶解工艺时,芦荟凝胶出汁率最高,其次是热榨工艺、冷榨工艺,而鲜榨工艺出汁率最低.热榨原汁比酶解原汁的营养成分损失少,多糖保存率高,粘度下降慢.热榨工艺适宜于芦荟凝胶原汁的制取.