Method of removing barbaloin in processing process of aloe gel dices

A technology of aloe vera gel and processing process, which is applied in the field of new food raw material aloe food processing, which can solve the problems of aloin residue and long time, and achieve the effect of reducing allergic reactions

Inactive Publication Date: 2014-01-08
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, in the process of aloe food processing, rinsing and blanching are mainly used to remove aloin, w

Method used

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  • Method of removing barbaloin in processing process of aloe gel dices

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Embodiment 1

[0022] Fresh aloe vera leaves, weigh about 200kg, clean, discard the roots and leaf tips, remove the edges, rinse, put into a dicing machine, the size of the aloe vera gel diced is below 5mm, put it in a diced pot, add lemon Sodium bicarbonate and calcium hydroxide adjust the pH value of the gel to 8.8, heat to 80°C, and keep for 30 minutes, while adding calcium chloride as an auxiliary agent. Then add malic acid to adjust the pH to 3.5, place it in a round sieve, remove excess water, rinse it in the rinse tank, vibrate and filter the water again, sort and remove irregular gel cubes, pack it into bags of 10kg each, and The 10kg soup juice that has adopted 300 mesh filter cloths to filter is injected into packing bag together. After sealing, sterilize at 121°C for 15 minutes, and cool to room temperature (about 25°C) to obtain the finished product of aloe vera gel.

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Abstract

The invention discloses a method of removing barbaloin in the processing process of aloe gel dices. The method comprises the following steps: after fresh aloe blades are peeled, cleaned, rinsed and diced, the pH value of the aloe gel dices is regulated to be below alkalinity, and then the aloe gel dices are subjected to boiling, acidity regulation, filtering, rinsing, soup injection, packaging, sterilization and other procedures. According to the aloe gel dices processed through the method, the content of the barbaloin can be lowered to be below 0.1ppm, thereby meeting the requirement in the European Union (88/388/EEC) standard and the CAC (CAC/GL29-1987) standard that the content of barbaloin in aloe food is less than or equal to 0.1ppm. As a result, anaphylactic reactions in the eating process of the aloe food are reduced effectively.

Description

technical field [0001] The invention relates to the technical field of new food raw material aloe food processing, in particular to a technology for removing the allergenic substance aloin in the aloe food. Background technique [0002] Aloe vera gel has the functions of laxative, lowering blood sugar, etc., and has been widely used in various foods. Aloe vera is the main anthraquinone compound present in aloe vera. It is a potential allergen and can cause symptoms such as diarrhea and skin allergies in some consumers. Therefore, removing aloin in aloe vera gel is an important measure to ensure the safety of aloe vera food. At present, in the process of aloe food processing, rinsing and blanching are mainly used to remove aloin, which not only takes a long time, but also inevitably causes some aloin residues, which poses a safety hazard. The invention aims at the residual problem of aloin in the processing process of the aloe dices, and adopts the combined action of alkali...

Claims

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Application Information

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IPC IPC(8): A23L1/015A23L5/20
CPCA23L5/21A23L5/276A23V2002/00
Inventor 钱和曹元元郇楠谢云飞姚卫蓉汪何雅刘杰成玉梁
Owner JIANGNAN UNIV
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