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A kind of preparation method of novel aloe vera beverage

A production method and aloe vera technology, applied in the direction of food science and the like, can solve the problems of neglecting the application value of aloe vera skin, and achieve the effects of being beneficial to filtration, improving yield and improving utilization rate

Active Publication Date: 2016-04-06
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, aloe processed products mainly use aloe juice or aloe mesophyll freeze-dried powder as raw materials, which need to be processed and peeled, while ignoring the application value of aloe skin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Wash the aloe vera and separate the aloe skin from the meat with a knife. Add 0.5 times the weight of the aloe vera skin to the aloe vera skin, mash it with a tissue masher to form a slurry to obtain the aloe vera skin slurry; add 0.12% of the aloe vera skin slurry weight of pectinase to the aloe vera skin slurry, keep warm at 42°C After 4.5 hours, the temperature was increased to 72° C. to inactivate the enzyme for 0.8 hours; then 2% of the activated carbon by weight of the aloe skin pulp was added, mixed uniformly, and filtered, and the obtained filtrate was the aloe skin solution. The aloe vera meat is mashed into a slurry with a tissue masher to obtain aloe vera meat liquid.

[0019] Take 10kg aloe skin liquid and 20kg aloe meat liquid and mix, add 9kg water, 2.4kg white sugar, 0.75kg honey and 0.03kg citric acid, mix evenly, sterilize at 62°C for 12 minutes to prepare an aloe drink.

Embodiment 2

[0021] Wash the aloe vera and separate the aloe skin from the meat with a knife. Add 0.5 times the weight of the aloe vera skin to the aloe vera skin, mash it with a tissue masher to form a slurry to obtain the aloe vera skin slurry; add 0.15% of the aloe vera skin slurry weight of pectinase to the aloe vera skin slurry, and keep warm at 40°C After 5 hours, the temperature is increased to 70°C to inactivate the enzyme for 1 hour; then 1% of the aloe skin pulp weight is added with activated carbon, mixed uniformly, and filtered, and the obtained filtrate is the aloe skin solution. The aloe vera meat is mashed into a slurry with a tissue masher to obtain aloe vera meat liquid.

[0022] Take 10kg aloe skin liquid and 20kg aloe meat liquid and mix, add 7.5kg water, 2.1kg white sugar, 0.6kg honey and 0.024kg citric acid, mix evenly, sterilize at 60°C for 15 minutes to prepare an aloe drink.

Embodiment 3

[0024] Wash the aloe vera and separate the aloe skin from the meat with a knife. Add 0.5 times the weight of the aloe vera skin to the aloe vera skin, mash it with a tissue masher to form a slurry to obtain the aloe vera skin slurry; add 0.10% of the aloe vera skin slurry weight of pectinase to the aloe vera skin slurry, and keep warm at 45°C After 4 hours, the temperature is increased to 75°C to inactivate the enzyme for 0.5 hours; then, 3% of the aloe skin pulp weight is added with activated carbon, mixed uniformly, and filtered, and the obtained filtrate is the aloe skin solution. The aloe vera meat is mashed into a slurry with a tissue masher to obtain aloe vera meat liquid.

[0025] Take 10kg aloe skin liquid and 20kg aloe meat liquid and mix, add 9.9kg water, 2.7kg white sugar, 0.9kg honey and 0.036kg citric acid, mix evenly, sterilize at 65°C for 10 minutes to prepare an aloe drink.

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PUM

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Abstract

A preparation method of a novel aloe beverage. The method is to use aloe meat and aloe skin as raw materials at the same time, first add water to the aloe skin for beating, enzymatically hydrolyze with pectinase, and add activated carbon to filter to obtain the aloe skin liquid after the enzyme is eliminated. The aloe skin liquid is mixed with the pulped aloe meat liquid, added with water, white sugar, honey and citric acid, mixed evenly, and sterilized. The content of anthrone active ingredients such as emodin and aloin in the prepared aloe beverage is significantly higher than that of ordinary aloe products. The additives and processing methods used in the method all meet the relevant standards of food quality and safety, the processing cost is reasonable, and the product has good market prospects.

Description

Technical field [0001] The invention relates to a method for preparing an aloe beverage, in particular to a method for preparing a beverage from aloe skin and aloe leaf flesh. Background technique [0002] Aloe ( Aloevera ) Is a perennial fleshy herb, containing polysaccharides, anthrone substances, vitamins, trace elements, peptides, amino acids and other biologically active ingredients. It has good effects in medicine, beauty, health care and food. It can produce beneficial effects on the human body through different ways, such as: promoting antibacterial, wound healing, immune regulation, lowering blood sugar, treating gastrointestinal ulcers, anti-oxidation, anti-cancer and anti-viral, etc., which is called "a panacea" ". [0003] At present, processed aloe products mainly use aloe vera juice or freeze-dried powder of aloe leaf flesh as raw materials, and both need to be processed and peeled, ignoring the application value of aloe skin. Compared with the mesophyll tissue of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38
Inventor 王燕
Owner HUNAN AGRICULTURAL UNIV