CN1283179C - Aloe product and its processing technology - Google Patents
Aloe product and its processing technology Download PDFInfo
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- CN1283179C CN1283179C CNB2003101041782A CN200310104178A CN1283179C CN 1283179 C CN1283179 C CN 1283179C CN B2003101041782 A CNB2003101041782 A CN B2003101041782A CN 200310104178 A CN200310104178 A CN 200310104178A CN 1283179 C CN1283179 C CN 1283179C
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- aloe
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Abstract
An aloe product and a processing technology thereof relate to an aloe product and a production technology thereof. The aloe product is mainly used for foodstuffs such as dairy products, ice cream, fruit jelly, etc. or food. The present invention solves the problem that aloe granules do not preserve water in high viscosity solution or do not exist in high viscosity solution for a long time. The aloe product is composed of edible aloe granules, agar, sodium carboxymethylcellulose, vitamin C, sweetening agents, preservative agents and edible water by respective weight percentage. The processing technology of the aloe product comprises the steps of material selection, washing, pudding cutting, solidification, washing, heat cooking, filming, juice preparation, mixture and sterilization. The present invention makes the aloe granules not lose water to shrink in the high viscosity solution, and enables fresh aloe granules to exist in the high viscosity solution for a long time.
Description
Technical field:
The present invention relates to the production technology of edible Aloe goods, be mainly used in food such as dairy products, ice cream, jelly or the food.
Background technology:
Through retrieval, Chinese invention patent " pulp aloe beverage and preparation method thereof ", its number of patent application are 98104746, August 26 1998 day for announcing.Its specification requirement is that the pulp of employing aloe leaf is a raw material, is broken into graininess, adds water and additive by the percentage by weight that accounts for more than 6%, makes the suspension pulp aloe beverage.
Chinese invention patent " process for producing bitter eliminated solid products of aloe ", its number of patent application are 01128559, April 2 2003 day for announcing.Its specification requirement be the fresh aloe leaf is cleaned with clear water and sterilization after, after rinsing is clean, drain standby; The few part of blade two ends meat of pruning, peeling defoliation sheet crust gets mesophyll; Mesophyll is placed on 3 ‰～6 ‰ food grade CaCl
2Or, soaked 0.5～3 hour with in 3 ‰～6 ‰ the solution that CaO and 3 ‰～6 ‰ food grade alum mix; Above-mentioned mesophyll is drained,, 2～3 times repeatedly, drain with being immersed in the clear water 1～4 hour after the clear water flushing; Blanching drained in 2～6 minutes in 80～90 ℃ of water, cooled off naturally, promptly obtained the aloe mesophyll of the transparent no debitterize of certain degree of hardness.
Summary of the invention:
The object of the present invention is to provide a kind of processing technology of aloe products, make the aloe particle in high viscosity solution, keep moisture, and long-term existence is in high viscosity solution.
For achieving the above object, technical scheme of the present invention is:
The technology of processing aloe products is carried out according to the following steps:
Select materials: gather the full fresh food aloe leaf of no scab and mesophyll;
Clean: with clear water the edible Aloe blade after selecting materials is washed the back and scrub, wash with clear water again with 70～80% ethanolic solutions:
Dice: the particle that is cut into 0.2 * 0.2 * 0.2cm～0.5 * 0.5 * 0.5cm after the edible Aloe blade peeling after will cleaning;
Solidify: the edible Aloe particle after will cutting is put into 0.3～0.8% CaCl
2At room temperature solidified in the aqueous solution 5～10 hours;
Rinsing: the edible Aloe particle after will solidifying takes out and with clear water flushing 3～5 times, removes its surperficial curing agent;
Blanching: the edible Aloe particle after will cleaning places 90～100 ℃ of water, heats 1～2 minute, and splashing into citric acid simultaneously is 3.0～3.5 to pH, and taking-up drains;
Film: the edible Aloe particle after will draining placed 1～2% sodium carboxymethyl cellulose solution soaking at room temperature 2～3 minutes, was placed in the refrigerating chamber of temperature 0～-5 ℃ cooling again 3～5 minutes, and taking-up drains;
Join juice: be made into soup juice by following component and percentage by weight, mix:
The edible Aloe particle: 45～50%,
Agar: 0.05～1%,
Sodium carboxymethylcellulose: 1～2%,
Vitamin C: 0.05～1%,
Sweetener: 0.5～1%,
Anticorrisive agent: 0.1～0.5%,
Drinkable water: 44.5～53.3%,
Wherein the edible aloe comprises aloe barbadensis Miller, magnificent aloe, goes up agricultural university leaf aloe;
Sweetener is any in super glucin, honey element, Aspartame, acesulfame potassium, Sucralose, the D-sorbite, and anticorrisive agent is any in potassium sorbate, the sorbic acid;
Mix and sterilization: edible Aloe particle and soup juice after will draining mix, splash into citric acid to pH be 3.5～4.0.The packaging bag of packing into then, pasteurization.
The present invention compared with prior art has following technique effect:
The present invention can make aloe not dehydration atrophy in high viscosity solution, and can make fresh aloe particle long-term existence in high viscosity solution, experiment shows: only needing 3 hours without the aloe of this PROCESS FOR TREATMENT in full-bodied solution is the dehydration atrophy, and through the not dehydration atrophy in 30 days in same high viscosity solution of the edible Aloe after this PROCESS FOR TREATMENT.
The specific embodiment:
The aloe products and the processing technology thereof that are used for sour milk
The processing that is used for the aloe products of sour milk is carried out according to the following steps:
Select materials: gather the full fresh aloe barbadensis Miller blade of no scab and mesophyll;
Clean: with clear water the aloe barbadensis Miller blade after selecting materials is washed the back and scrub, wash with clear water again with 75% ethanolic solution;
Dice: the particle of 0.2 * 0.2 * 0.2cm is cut in the aloe barbadensis Miller blade peeling back after will cleaning with dicer;
Solidify: the aloe barbadensis Miller particle after will cutting is put into 0.5% CaCl
2Solidified 7 hours under the room temperature in the aqueous solution;
Rinsing: the aloe barbadensis Miller particle after will solidifying takes out with clear water flushing 5 times, removes its surperficial curing agent;
Blanching: the aloe barbadensis Miller particle after will cleaning places 100 ℃ of water, heats 2 minutes, and splashing into citric acid simultaneously is 3.5 to pH, and taking-up drains;
Film: the aloe barbadensis Miller particle after will draining placed 2% sodium carboxymethyl cellulose solution soaking at room temperature 2 minutes, was placed on interior the cooling 5 minutes of refrigerating chamber of 0 ℃ of temperature, and taking-up drains;
Join juice: be made into soup juice by following component and percentage by weight, and mix with mixer:
The aloe barbadensis Miller particle: 47%,
Agar: 0.5%,
Sodium carboxymethylcellulose: 1.0%,
Vitamin C: 0.6%,
Super glucin: 0.8%,
Potassium sorbate: 0.1%,
Drinkable water: 50%;
Mix and sterilization: the aloe barbadensis Miller and the soup juice that will coat film mix with mixer, and splashing into citric acid to pH value of solution is 3.5.The packaging bag of packing into, pasteurization.
The preparation method of aloe sour milk:
Prepare sour milk by following component and percentage by weight:
Above-mentioned aloe products: sour milk=10%: 90%.
The processing technology that is used for ice-cream aloe products
The processing technology that is used for ice-cream aloe products is carried out according to the following steps:
Select materials: gather the full fresh magnificent aloe leaf of no scab and mesophyll;
Clean: with clear water the magnificent aloe leaf after selecting materials is washed the back and scrub, wash with clear water again with 75% ethanolic solution;
Dice: the particle of 0.5 * 0.5 * 0.5cm is cut in the magnificent aloe leaf peeling back after will cleaning with dicer;
Solidify: the magnificent aloe particle after will cutting is put into 0.3% CaCl
2At room temperature solidified in the aqueous solution 5 hours;
Rinsing: the magnificent aloe particle after will solidifying takes out with clear water flushing 3 times, removes its surperficial curing agent;
Blanching: the magnificent aloe particle after will cleaning places 90 ℃ of water, heats 2 minutes, and splashing into citric acid simultaneously is 3.0 to pH, and taking-up drains;
Film: the magnificent aloe particle after will draining placed 1.5% sodium carboxymethyl cellulose solution soaking at room temperature 2 minutes, was placed on temperature again and was cooling in-5 ℃ the refrigerating chamber 3 minutes, and taking-up drains;
Join juice: be made into soup juice by following component and percentage by weight, and mix with mixer:
China's aloe particle: 45%,
Agar: 0.05%,
Sodium carboxymethylcellulose: 1.5%,
Vitamin C: 0.05%,
Super glucin: 0.5%,
Potassium sorbate: 0.1%,
Drinkable water: 52.8%;
Mix and sterilization: magnificent aloe particle and soup juice after will draining mix with mixer, and splashing into citric acid to pH value of solution is 3.5.The packaging bag of packing into, pasteurization.
Aloe ice cream preparation technology:
The aloe products that processes is sneaked in the ice cream that has prepared by weight 15% proportioning.
The processing technology that is used for the aloe products of jelly
The processing that is used for the aloe products of jelly is carried out according to the following steps:
Select materials: gather the full fresh agricultural university's leaf aloe leaf of going up of no scab and mesophyll;
Clean: with clear water the last agricultural university leaf aloe leaf after selecting materials is washed the back and scrub, wash with clear water again with 75% ethanolic solution;
Dice: the particle of 0.3 * 0.3 * 0.3cm is cut in the last agricultural university leaf aloe leaf peeling back after will cleaning with dicer;
Solidify: the last agricultural university leaf aloe particle after will cutting is put into 0.8% Cacl
2Solidified 10 hours under the room temperature in the aqueous solution;
Rinsing: the last agricultural university leaf aloe particle after will solidifying takes out with clear water flushing 5 times, removes its surperficial curing agent;
Blanching: the last agricultural university leaf aloe particle after will cleaning places 95 ℃ of water, heats 2 minutes, and splashing into citric acid simultaneously is 3.0 to pH, and taking-up drains;
Film: the last agricultural university leaf aloe particle after will draining places under the 2% sodium carboxymethyl cellulose solution room temperature and soaked 3 minutes, is placed on temperature again and is cooling in-5 ℃ the refrigerating chamber 3 minutes, and taking-up drains;
Join juice: be made into soup juice by following component and percentage by weight, and mix with mixer:
Last agricultural university leaf aloe particle: 50%,
Agar: 1%,
Sodium carboxymethylcellulose: 2%,
Vitamin C: 1%,
Super glucin: 1%,
Potassium sorbate: 0.5%,
Drinkable water: 44.5%;
Mix and sterilization: last agricultural university leaf aloe particle and soup juice after will draining mix with mixer, and splashing into citric acid to pH value of solution is 4.0.The packaging bag of packing into, pasteurization.
The preparation technology of last agricultural university leaf aloe jelly:
The last agricultural university leaf aloe products that the processes proportioning by weight 20% is added in the jelly.
Claims (4)
1, a kind of processing technology of aloe products is characterized in that this technology carries out according to the following steps:
(1) selects materials;
(2) with clear water the edible Aloe blade after selecting materials is washed, scrub with 70～80% ethanolic solutions then, wash with clear water again;
(3) be cut into the particle of 0.2 * 0.2 * 0.2cm～0.5 * 0.5 * 0.5cm after the peeling of the edible Aloe blade after will cleaning;
(4) the edible Aloe particle after will cutting is put into 0.3～0.8% CaCl
2At room temperature solidified in the aqueous solution 5～10 hours;
(5) the edible Aloe particle after will solidifying takes out and with clear water flushing 3～5 times, removes its surperficial curing agent;
(6) the edible Aloe particle after will cleaning places 90～100 ℃ of water, heats 1～2 minute, and splashing into citric acid simultaneously is 3.0～3.5 to pH, and taking-up drains;
(7) the edible Aloe particle after will draining places 1～2% sodium carboxymethyl cellulose solution, and soaking at room temperature 2～3 minutes was placed in the refrigerating chamber of temperature 0～-5 ℃ cooling 3～5 minutes again, and taking-up drains;
(8) be made into soup juice by concrete following component and percentage by weight, mix:
Edible Aloe particle: 45-50%,
Agar: 0.05-1%,
Sodium carboxymethylcellulose: 1-2%,
Vitamin C: 0.05-1%,
Sweetener: 0.5-1%,
Anticorrisive agent: 0.1-0.5%,
Drinkable water: 44.5-53.3%.
(9) edible Aloe particle and the soup juice after will draining mixes, splash into citric acid to pH be 3.5～4.0, with its packaging bag of packing into, pasteurization.
2, the processing technology of aloe products according to claim 1, the processing technology that it is characterized in that being used for the aloe products of sour milk is undertaken by following concrete steps:
(1) selects materials;
(2) with clear water the aloe barbadensis Miller blade after selecting materials is cleaned after, scrub with 75% ethanolic solution, wash with clear water again;
(3) particle of 0.2 * 0.2 * 0.2cm is cut in the peeling of the aloe barbadensis Miller blade after will cleaning back with dicer;
(4) the aloe barbadensis Miller particle after will cutting is put into 0.5% CaCl
2Solidified 7 hours under the room temperature in the aqueous solution;
(5) the aloe barbadensis Miller particle after will solidifying takes out with clear water flushing 5 times, removes its surperficial curing agent;
(6) the aloe barbadensis Miller particle after will cleaning places 100 ℃ of water, heats 2 minutes, and splashing into citric acid simultaneously is 3.5 to pH, and taking-up drains;
(7) the aloe barbadensis Miller particle after will draining placed 2% sodium carboxymethyl cellulose solution soaking at room temperature 2 minutes, was placed on temperature again and is in 0 ℃ the refrigerating chamber cooling 5 minutes, and taking-up drains;
(8) be made into soup juice by following concrete component and percentage by weight, mix with mixer:
The aloe barbadensis Miller particle: 47%,
Agar: 0.5%,
Sodium carboxymethylcellulose: 1.0%,
Vitamin C: 0.6%,
Super glucin: 0.8%,
Potassium sorbate: 0.1%,
Drinkable water: 50%;
(9) aloe barbadensis Miller particle and the soup juice after will draining mixes with mixer, and splashing into citric acid to pH value of solution is 3.5, the packaging bag of packing into then, pasteurization.
3, the processing technology of aloe products according to claim 1 is characterized in that the processing technology that is used for ice-cream aloe products carries out according to the following steps:
(1) selects materials;
(2) with clear water the magnificent aloe leaf after selecting materials is cleaned after, scrub with 75% ethanolic solution, wash with clear water again;
(3) particle of 0.5 * 0.5 * 0.5cm is cut in the magnificent aloe leaf peeling back after will cleaning with dicer;
(4) the magnificent aloe particle after will cutting is put into 0.3% CaCl
2Solidified 5 hours under the room temperature in the aqueous solution;
(5) the magnificent aloe particle after will solidifying takes out with clear water flushing 3 times, removes its surperficial curing agent;
(6) the magnificent aloe particle after will cleaning places 90 ℃ of water, heats 2 minutes, and splashing into citric acid simultaneously is 3.0 to pH, and taking-up drains;
(7) the magnificent aloe particle after will draining placed 1.5% sodium carboxymethyl cellulose solution soaking at room temperature 2 minutes, was placed on temperature again and was cooling in-5 ℃ the refrigerating chamber 3 minutes, and taking-up drains;
(8) be made into soup juice by following concrete component and percentage by weight, mix with mixer:
China's aloe particle: 45%,
Agar: 0.05%,
Sodium carboxymethylcellulose: 1.5%,
Vitamin C: 0.05%,
Super glucin: 0.5%,
Potassium sorbate: 0.1%,
Drinkable water: 52.8%;
(9) magnificent aloe particle and the soup juice after will draining mixes with mixer, and splashing into citric acid to pH value of solution is 3.5, the packaging bag of packing into then, pasteurization.
4, the processing technology of aloe products according to claim 1, the processing technology that it is characterized in that being used for the aloe products of jelly is carried out according to the following steps:
(1) selects materials;
(2) with clear water the last agricultural university leaf aloe leaf after selecting materials is cleaned after, scrub with 75% ethanolic solution, wash with clear water again;
(3) particle of 0.3 * 0.3 * 0.3cm is cut in the last agricultural university leaf aloe leaf peeling back after will cleaning with dicer;
(4) the last agricultural university leaf aloe particle after will cutting is put into 0.8% CaCl
2Solidified 10 hours under the room temperature in the aqueous solution;
(5) the last agricultural university leaf aloe particle after will solidifying takes out with clear water flushing 5 times, removes its surperficial curing agent;
(6) the last agricultural university leaf aloe particle after will cleaning places 95 ℃ of water, heats 2 minutes, and splashing into citric acid simultaneously is 3.0 to pH, and taking-up drains;
(7) the last agricultural university leaf aloe particle after will draining places under 2% the sodium carboxymethyl cellulose solution room temperature and soaked 3 minutes, is placed on temperature again and is cooling in-5 ℃ the refrigerating chamber 3 minutes, and taking-up drains;
(8) be made into soup juice by following concrete component and percentage by weight, and mix with mixer:
Last agricultural university leaf aloe particle: 50%,
Agar: 1%,
Sodium carboxymethylcellulose: 2%,
Vitamin C: 1%,
Super glucin: 1%,
Potassium sorbate: 0.5%,
Drinkable water: 44.5%;
(9) last agricultural university leaf aloe particle and the soup juice after will draining mixes with mixer, and splashing into citric acid to pH value of solution is 4.0, the packaging bag of packing into, pasteurization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101041782A CN1283179C (en) | 2003-12-26 | 2003-12-26 | Aloe product and its processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101041782A CN1283179C (en) | 2003-12-26 | 2003-12-26 | Aloe product and its processing technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1554272A CN1554272A (en) | 2004-12-15 |
| CN1283179C true CN1283179C (en) | 2006-11-08 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2003101041782A Expired - Fee Related CN1283179C (en) | 2003-12-26 | 2003-12-26 | Aloe product and its processing technology |
Country Status (1)
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411381B (en) * | 2008-11-24 | 2011-05-04 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing aloe juice and carrot juice and preparation method thereof |
| CN112825981B (en) * | 2020-12-31 | 2023-05-09 | 内江师范学院 | Functional additive for aloe skin feed, preparation method and application |
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Granted publication date: 20061108 Termination date: 20100126 |