【摘要】 研究芦荟凝胶发酵乳加工工艺。通过热烫灭酶、护色和酶解试验,确定了芦荟凝胶汁提取的最佳工艺条件;通过正交试验,确定了芦荟凝胶发酵乳的最佳工艺条件。结果表明,芦荟凝胶汁的最佳提取工艺为:90℃/5min热烫灭酶,0.05%IVc-Na+0.1%CA护色,0.05%Pe酶/45℃/1h酶解;芦荟凝胶发酵乳的最佳工艺条件为:发酵温度42℃、发酵时间4.5h、菌种接种量4.0%、蔗糖含量7.0%、芦荟凝胶汁含量10%。更多还原

【Abstract】 The processing technology of aloe gel yogurt was studied in this paper. The optimal extraction techno-logy conditions of aloe gel juice were determined by blanching treatment, color retention treatment and enzymolysis; and the optimal processing technology of aloe gel yogurt was determined by orthogonal test. The result showed that the optimal extraction technology conditions of aloe gel juice were : blanching treatment of 90℃/5min, color retention treatment of 0.05% sodium erythorbate+0.1%CA, enzymolysis of 0.05% Pectase under 45℃ for 1h. The optimal aloe gel yogurt technology conditions were: fermentation temperature of 42℃, fermentation time of 4.5h, inoculation concentration of 4.0%, sucrose concentration of 7.0%, aloe gel juice content of 10%.更多还原