CN1230100C - Suspending type aloe food and method for making same - Google Patents
Suspending type aloe food and method for making same Download PDFInfo
- Publication number
- CN1230100C CN1230100C CN 02114219 CN02114219A CN1230100C CN 1230100 C CN1230100 C CN 1230100C CN 02114219 CN02114219 CN 02114219 CN 02114219 A CN02114219 A CN 02114219A CN 1230100 C CN1230100 C CN 1230100C
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- China
- Prior art keywords
- aloe
- juice
- mesophyll
- leaf pulp
- suspending
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- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a suspending type aloe food product and a preparation method thereof. The suspending type aloe food product comprises 10% to 20% of solidified aloe leaf pulp, 8% to 15% of aloe gel juice, 0.25% to 0.45% of suspending agent, 8% to 12% of crystal sugar or cane sugar, and 53% to 70% of drinking water. The aloe leaf pulp is ground into juice, and the aloe gel juice is obtained through centrifugation. The aloe leaf pulp is placed into the water solution of 0.5% to 1.5% of CaCl2 and 0.5 to 1.2% of Na2SO4 at the room temperature kept for 2 to 3 hours, and the mixture is rinsed with clear water for 1.5 to 2 hours each time. After the moisture is drained, the solidified aloe leaf pulp is obtained for spare use. The suspending agents and the drinking water are added into the aloe gel juice for agitation, dissolution and filtration to obtain the juice soup. The solidified aloe leaf pulp and the aloe gel juice are respectively filled into bottles. The preparation method excellently solves the problems of the water shrinkage and the wrinkling phenomena of the aloe leaf pulp, solid matter and the soup juice are excellently matched, and the state that the solid matter uniformly suspends in the soup juice is formed. The color of the aloe leaf pulp is sufficiently displayed, the bitter taste is removed, and the nutrition ingredients are simultaneously kept. The peculiar flavor of the aloe leaf pulp is kept, and the aloe leaf pulp has bright and transparent integral sensation.
Description
Technical field:
The present invention relates to a kind of aloe food and preparation method thereof
Background technology:
Aloe contains a large amount of composition and unique local flavors to the human body beneficial, is a kind of new food plant.But contain compositions such as bitterness because of it, directly eat raw and be restricted, be difficult to become popular consumer goods.Handling through processing has following difficult point to be difficult for solving again: process or after mesophyll shrink crumple phenomenon serious, some other composition is lost, finished product color and luster and composition are difficult to reach the desired degree of commercial object, so almost both do not kept the local flavor of aloe uniqueness on the market at present, keep the same based food of aloe mesophyll natural colored again, a few aloe mesophyll canned food of being released has to add pigment or shading packing for covering the variation of aloe mesophyll intrinsic colour.
Summary of the invention:
Purpose of the present invention aims to provide a kind of appearance and keeps aloe mesophyll natural brilliant saturating characteristic, equally distributed suspending type aloe food in the limpid bright soup juice of height again.
Another object of the present invention aims to provide the above-mentioned suspending type aloe food preparation method of preparation.
The present invention seeks to realize: by weight by following manner
The present invention includes: solidify aloe mesophyll 10-20%, Aloe gel juice 8-15%, suspending agent 0.25-0.45%, rock sugar or sucrose 8-12%, drinking water 53-70%.
Also can need to add or do not add an amount of pulp, pulp accounts for the 5-10% of gross weight.
Described pulp is lichee, tangerine lobe, lemon, longan, pineapple etc.
Described suspending agent is fibre object sodium, high dietary-fiber or marine algae extract.
Preparation method of the present invention is:
A, get ripe Aloe Barbadensis Miller fresh leaf and clean through water, disinfection cuts base portion and apical segment, peeling, aloe mesophyll;
B, aloe mesophyll smash starches into juice, after centrifugal the supernatant Aloe gel juice;
C, get aloe mesophyll and put into CaCl
2And Na
2S0
4In the mixed solution, CaCl in this mixed solution
2Concentration be 0.5-1.5%, Na
2SO
4Concentration be weight such as 0.5-1.2 ‰, aloe mesophyll and this mixed solution, room temperature kept 2-3 hour, used clear water rinsing 2-3 time again, 1.5-2 hour at every turn; Drop anhydrates and must solidify aloe mesophyll after part; Standby;
D, add suspending agent, drinking water stirring and dissolving in Aloe gel juice, gauze filters, and promptly gets juice soup;
E, with B step and C solidify aloe mesophyll in the step, Aloe gel juice is bottled respectively.
Described bottling is on automatic canned line, packs in the can or beverage bottle of having sterilized solidifying aloe mesophyll, Aloe gel juice, and this technology is finished simultaneously and vacuumized, steps such as loam cake, screw capping.
Use the pasteurization sterilization, be warming up to 80-85 ℃ in promptly 5 minutes, kept 15 minutes, reduce to room temperature in 10 minutes.
After being cooled to 35 ℃ dandle several times, mesophyll is uniformly distributed in the soup juice, decals, tinning.
The raw material proportioning of uniqueness of the present invention makes solid content and soup juice cooperate well, has formed solid content and has been suspended in equably in the soup juice, has demonstrated fully the color and luster of aloe mesophyll itself, and is whole glittering and translucent.And the look that particularly is cured and protects in C goes on foot in the preparation method is handled, and has solved aloe mesophyll shrink crumple phenomenon preferably.The present invention has kept its nutrition again and has kept the local flavor of aloe mesophyll uniqueness when removing bitter taste, do not add any pigment in whole process of preparation again, and the finished product color and luster is brilliant saturating.
The specific embodiment:
Embodiment 1:
With clean, 200 kilograms of bulks that the aloe barbadensis Miller mesophyll of sterilization, peeling is cut into 2.0 * 2.0cm, put into and contain 0.8%CaCl
2With 1 ‰ Na
2SO
4200 kilograms of the aqueous solution were pulled mesophyll out after 3 hours, and with clear water rinsing 2 times, each 1 hour drop anhydrates and must solidify 150.4 kilograms in aloe mesophyll after part, and is standby.
With clean, the aloe barbadensis Miller mesophyll of sterilization, peeling smash pulp grinder smash starch Aloe gel juice, get 120 kilograms of Aloe gel juices, add the rock sugar double centner, 626 kilograms of drinking water, 3.6 kilograms of marine algae extracts, lychee flavor a little, stir aloe soup juice, standby.With the vial cleaning and sterilizing, standby.
On automatic canned line, finish the canned automatically of aloe mesophyll, aloe soup juice, bottling.Quantitatively restrain for solidifying aloe mesophyll 45 grams ± 2, soup juice 235-240 milliliter, single bottle of volume is 280 milliliters, by Pasteur's formula sterilization processing, rocks the decals tinning.
Embodiment 2:
With clean, the aloe barbadensis Miller mesophyll of sterilization, peeling is cut into about 0.5 * 4.0cm block 200 kilograms, put into to contain 0.6%CaCl
2With 0.08 ‰ Na
2SO
4200 kilograms of the aqueous solution were pulled mesophyll out after 3 hours, and with clear water rinsing 2 times, each 1 hour, drop anhydrates and must solidify 151.3 kilograms in aloe mesophyll after part, and was standby.
With clean, the aloe barbadensis Miller mesophyll of sterilization, peeling smash pulp grinder smash starch Aloe gel juice, get the Aloe gel juice double centner, add 95 kilograms in rock sugar, 650 kilograms of drinking water, 3.7 kilograms in fibre object sodium, stir soup juice, standby.
Get bright tangerine peeling, the stripping lobe, soda acid is handled, and rinsing claims 50 kilograms, and is standby.
On automatic canned line, finish the canned automatically of aloe mesophyll, aloe soup juice, tangerine lobe, bottling.Quantitatively restrain for solidifying aloe mesophyll 30 grams ± 2, tangerine lobe 12.5 ± 1 grams, soup sweat to single bottle of volume of bottleneck 12mm is 248 milliliters, by Pasteur's formula sterilization processing, rocks the decals tinning.
Claims (6)
1, a kind of suspending type aloe food is characterized in that comprising and solidifies aloe mesophyll 10-20%, Aloe gel juice 8-15%, and suspending agent 0.25-0.45%, rock sugar or sucrose 8-12%, drinking water 53-70%, by weight; Described Aloe gel juice is aloe mesophyll to be smash starch into juice, after centrifugal supernatant; Described curing aloe mesophyll is to get aloe mesophyll to put into CaCl
2And Na
2SO
4In the mixed solution, CaCl in this mixed solution
2Concentration be 0.5-1.5%, Na
2SO
4Concentration be weight such as 0.5-1.2 ‰, aloe mesophyll and this mixed solution, room temperature kept 2-3 hour, used clear water rinsing 2-3 time again, 1.5-2 hour at every turn; Drop anhydrates and must solidify aloe mesophyll after part.
2, a kind of suspending type aloe food according to claim 1 is characterized in that adding pulp, and pulp accounts for the 5-10% of gross weight.
3, a kind of suspending type aloe food according to claim 2 is characterized in that described pulp is lichee, tangerine lobe, lemon.
4, a kind of suspending type aloe food according to claim 1 is characterized in that described suspending agent is fibre object sodium or marine algae extract.
5, a kind of preparation method of suspending type aloe food is characterized in that A, gets ripe Aloe Barbadensis Miller fresh leaf and clean through water, and disinfection cuts base portion and apical segment, peeling, aloe mesophyll;
B, aloe mesophyll smash starches into juice, after centrifugal the supernatant Aloe gel juice;
C, get aloe mesophyll and put into CaCl
2And Na
2SO
4In the mixed solution, CaCl in this mixed solution
2Concentration be 0.5-1.5%, Na
2SO
4Concentration be weight such as 0.5-1.2 ‰, aloe mesophyll and this mixed solution, room temperature kept 2-3 hour, used clear water rinsing 2-3 time again, 1.5-2 hour at every turn; Drop anhydrates and must solidify aloe mesophyll after part; Standby;
D, add suspending agent, drinking water stirring and dissolving in Aloe gel juice, gauze filters, and promptly gets juice soup;
E, with B step and C solidify aloe mesophyll in the step, Aloe gel juice is bottled respectively.
6, the preparation method of a kind of suspending type aloe food according to claim 5, it is characterized in that described bottling is on automatic canned line, pack in the can or beverage bottle of having sterilized solidifying aloe mesophyll, Aloe gel juice, this technology is finished simultaneously and is vacuumized, loam cake, screw capping step, use the pasteurization sterilization, be warming up to 80-85 ℃ in promptly 5 minutes, kept 15 minutes, reduce to room temperature in 10 minutes, be cooled to 35 ℃ after dandle several times, mesophyll is uniformly distributed in the soup juice, decals, tinning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02114219 CN1230100C (en) | 2002-06-26 | 2002-06-26 | Suspending type aloe food and method for making same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02114219 CN1230100C (en) | 2002-06-26 | 2002-06-26 | Suspending type aloe food and method for making same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1463637A CN1463637A (en) | 2003-12-31 |
| CN1230100C true CN1230100C (en) | 2005-12-07 |
Family
ID=29742304
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 02114219 Expired - Fee Related CN1230100C (en) | 2002-06-26 | 2002-06-26 | Suspending type aloe food and method for making same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1230100C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495570B (en) * | 2015-11-30 | 2019-10-08 | 杭州鑫伟低碳技术研发有限公司 | A kind of manufacturing method of dendrobium candidum suspended gel |
-
2002
- 2002-06-26 CN CN 02114219 patent/CN1230100C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1463637A (en) | 2003-12-31 |
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| CF01 | Termination of patent right due to non-payment of annual fee |