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Aloe molecular microcapsule stoste

A technology of aloe vera stock solution and molecule, which is applied in application, food preparation, food science, etc., and can solve problems such as bitter taste, poor stability, and easy browning

Inactive Publication Date: 2012-08-29
申传起
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its shortcomings are: bitter taste, poor smell and flavor, poor stability to heat, light and air, and easy to brown

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] The present invention will be further described below in conjunction with embodiment.

[0007] Wash the collected fresh leaves of aloe vera with a growth period of more than three years, clean the surface soil, and then disinfect and wash. The water used is purified water at a temperature of 25-35°C. The surface of the washed leaves is required to be smooth and clean. The disinfectant remains, and the water is controlled to enter the juicing process; the juice is squeezed in a screw juicer, and the squeezed juice rate is 65-75%, and then the aloe stock solution containing many small particles is further crushed through a colloid mill After disintegration, the aloe mucus is passed through a sandwich pot to kill enzymes and reduce viscosity. Enzyme killing is to inactivate the polyphenol oxidase that causes browning, the inactivation temperature is 80° C., and the holding time is 15 minutes. Viscosity reduction means that after heating and killing enzymes, the viscosity ...

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PUM

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Abstract

The invention relates to aloe molecular microcapsule stoste, which is prepared through the following steps of: (1) washing and sterilizing fresh aloe leaves; (2) squeezing and juicing; (3) killing enzyme and reducing viscosity; (4) enzymolyzing and finely filtering; and (5) manufacturing microcapsules. Warm water of 25 to 35 DEG C is used for washing and sterilizing the fresh aloe leaves, and then the washed aloe leaves are squeezed by a pulping machine or a helical juicing machine. The enzyme killing and viscosity reducing step is realized in a mode that heating is carried out inside a sandwich pot until the temperature reaches 70 to 90 DEG C and is maintained for 10 to 20 minutes. The microcapsule is prepared in a manner that a membrane material is adequately mixed with aloe stoste through a water-powder mixer or a colloid mill. According to the aloe molecular microcapsule stoste, the taste of the edible aloe stoste can be remarkably improved, the flavor of the stoste can be improved, and the color and freshness of the stoste in processing can be maintained for a long time.

Description

technical field [0001] The invention relates to the preparation of liquid beverages, in particular to an aloe molecular microcapsule stock solution for food, and belongs to the technical field of international patent classification A23LI / 052 "preparation or treatment of food derived from plants". Background technique [0002] Aloe vera is a perennial evergreen succulent herb of Liliaceae. It has been known as "emergency plant", "universal remedy" and "exotic treasure" since ancient times. The main ingredient is aloin, which also contains a variety of amino acids, trace elements and enzymes needed by the human body. In recent years, great progress has been made in the pharmacological research of aloe, which has fully explained the functions of aloe in medical treatment, health care, and beauty. Studies have shown that active ingredients such as aloin, polysaccharides, organic acids and proteins in aloe vera have anti-inflammatory and anti-bacterial properties, anti-tumor, en...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L2/38A23L33/00
Inventor 申传起
Owner 申传起