Aloe rice flour and production process thereof
A production process and a technology for rice flour, applied in the field of food processing, can solve the problems of low juice yield, weak thermal stability, turbidity and browning of aloe vera gel, avoid browning and precipitation, improve stability, The effect of regulating gastrointestinal function
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Embodiment 1
[0027] 1. Use fresh leaves of aloe vera as raw materials, soak in 200ppm chlorine dioxide solution for 20 minutes, then wash with water, peel off the skin, take the gel meat and soak it in 1% saline by mass, and wash it with water at 50°C After cleaning, it is made into aloe gel juice through beating and colloid milling;
[0028] 2. Lower the aloe vera gel juice to room temperature, add 0.03% isovitamin C sodium to the aloe vera gel juice to protect the color, and then add amylase and pectinase for compound enzymolysis. The dosage of the above two enzymes is: per 100L Add amylase 60000U to aloe gel juice, add pectinase 200000U per 100L aloe gel juice, enzymolysis conditions are 40°C, pH 4.5, enzymolysis 3h, enzymatic treatment at 80°C for 2min, successively adopt double Filter with a plate and frame filter press with filter cloth (mesh) pore size of 0.3 μm, take the filtrate and pasteurize it to obtain clear aloe juice, measure the yield of clear aloe juice, that is, the perce...
Embodiment 2
[0031] 1. Use fresh leaves of aloe vera as raw materials, soak them in 200ppm chlorine dioxide solution for 20 minutes, then wash them with clean water, peel off the skin, take the gel meat and soak it in 3% salt water by mass percentage, and wash it with clean water at 60°C After cleaning, it is made into aloe gel juice through beating and colloid milling;
[0032] 2. Lower the aloe vera gel juice to room temperature, add 0.1% isovitamin C sodium to the aloe vera gel juice to protect the color, and then add amylase and pectinase for compound enzymolysis. The dosage of the above two enzymes is: per 100L Add amylase 300000U to aloe gel juice, add pectinase 250000U per 100L aloe gel juice, enzymolysis conditions are 50°C, pH 5.5, enzymolysis 5h, enzymatic treatment at 90°C for 3min, successively adopt double Filter with a plate and frame filter press with filter cloth (mesh) pore size of 0.4 μm, take the filtrate and pasteurize it to obtain clear aloe juice, measure the yield of...
Embodiment 3
[0035] 1. Use fresh leaves of aloe vera as raw materials, soak in 200ppm chlorine dioxide solution for 20 minutes, then wash with water, peel off the skin, take the gel meat and soak it in salt water with a mass percentage of 2%, and wash it with water at 55°C After cleaning, it is made into aloe gel juice through beating and colloid milling;
[0036] 2. Lower the aloe vera gel juice to room temperature, add 0.05% isovitamin C sodium to the aloe vera gel juice to protect the color, and then add amylase and pectinase for compound enzymolysis. The dosage of the above two enzymes is: per 100L Add amylase 250000U to aloe gel juice, add pectinase 230000U per 100L aloe gel juice, enzymatic hydrolysis conditions are 45°C, pH 4.8, enzymatic hydrolysis for 4h, enzymatic treatment at 85°C for 2.5min, successively adopt Duplex filter and filter cloth (mesh) plate and frame filter press with a pore size of 0.35 μm are used for filtration, the filtrate is taken and sodium dehydroacetate wi...
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