CN1817241A - Process of food whole-leaf aloe concentrate juice in proportion of 20:1 - Google Patents

Abstract

A process for preparing the 20:1 concentrated liquid of whole-leaf aloe used for high-grade food features that the fresh leaf pulp (gel) of Kulasuo aloe is used as its raw material and the optimized technology based on associated state laws and standards are used. Said product is a slightly deposited tawny viscose liquid and has less loss of bioactive components.

Description

20: 1 inspissated juice processing methods of edible whole-leaf aloe

20: 1 inspissated juice processing methods of edible whole-leaf aloe relate to the processing of aloe raw material product, and especially Fresh leaf of aloe being processed into industrialized form can be for the whole leaf aloe 20:1 of high-grade aloe food manufacturing use: the processing method of 1 inspissated juice.

20: 1 inspissated juice processing methods of edible whole-leaf aloe background technology situation: aloe is the very abundant natural plants of a kind of nutritional labeling, is extensive use of in manufacturing fields such as medicine, food, health products, food in the world.Particularly the nutritions very useful to human body such as the aloe polysaccharide that contains in the aloe, calcium, magnesium can strengthen body immunity.The processing of China's Fresh leaf of aloe is in the starting stage, has a series of problems such as raw material processing is fairly simple, technology is perfect inadequately, the raw produce class is lower at present.Therefore, strict " the edible aloe goods " formulated according to country are standard (QB/T2489-2000), adopt the more processing method of science, manage to cut down finished cost, under normal temperature condition, produce quality height, the measured aloe raw material product of matter fast, satisfying the market demand that forms day by day, this is China's difficult problem that will solve in the aloe industry at present just.

The present invention is to provide 20: 1 inspissated juice processing methods of a kind of edible whole-leaf aloe, not only Fresh leaf of aloe can be processed into and meet the whole leaf aloe 20:1 that standard is used in food manufacturing: 1 inspissated juice, and be a kind of industrialized preparing process, improved whole leaf aloe 20:1 greatly: the productivity effect of 1 inspissated juice, this development to China's aloe industry has significance.

20: 1 inspissated juice processing methods of edible whole-leaf aloe are: be raw material with the Fresh leaf of aloe, with the organoleptic indicator of edible aloe goods, physical and chemical index, sanitary index etc. is quality standard, with country and industry relevant criterion and health regulation is the target level of product quality foundation, concentrate → this processing process of packing → sterilization → finished product 20: 1 inspissated juices of processing edible whole-leaf aloe according to definite the selecting materials of experiment → cleaning and sterilization → finishing → making beating → squeezing → fine grinding → filtration → film.

Adopt such scheme, can be met " edible aloe goods " (QB/T2489-2000) whole leaf aloe 20:1 of standard: 1 inspissated juice product.This product can use for making high-grade aloe food.

The specific embodiment of 20: 1 inspissated juice processing methods of edible whole-leaf aloe, do as detailed below:

The processing environment condition: processed food is used whole leaf aloe 20:1: 1 inspissated juice will be finished in the cleaning sterile workshop of GMP compatible, and the air cleaning rank satisfies 100,000 grade standards.This environmental requirement is determined by the machining experiment of aloe raw material product up to standard.

Select materials: select for use by the nuisanceless standard plantation and the fresh blade of aloe barbadensis Miller at growth 18 monthly ages of expiration, rejecting has the scab position; The freshness requirement should be controlled within 8 hours from aloe plant harvesting blade to factory process.This technological requirement be by mould grow the experiment determined.The fresh blade of aloe that is mechanically damaged when experimental results show that harvesting is under condition more than 15 ℃, and the blade injury position will have mould to produce after 8 hours.

Cleaning and sterilization: divided for three steps carried out.The first step is put into the XY type recirculated water cleaning machine made from stainless steel with the Fresh leaf of aloe after selecting materials, and washes Fresh leaf of aloe surface silt and dirt off with meeting " drinking water sanitary standard " clean water (GB5749).Second step put into the cleaning and sterilizing pond that fills Ozone Water with Fresh leaf of aloe and soaked 5 minutes, and Fresh leaf of aloe is carried out sterilization and removes the residues of pesticides processing.Ozone Water is to enter certain density ozone that ozone generator produces by pretreated air to enter in the water of cleaning and sterilizing pond formedly after gas-liquid mixing pump mixes, and the ozone concentration of its Ozone Water should be controlled at 10-20mg/m ³The 3rd step was put into mobile sterilized water rinsing 3 minutes with Fresh leaf of aloe, with bacteriological protection cross pollution in the cleaning and sterilization process.This technological requirement is determined by GB/T7918.2-1987 total number of bacteria assay method and experimental result.

Finishing: the Fresh leaf of aloe behind the cleaning and sterilization is repaired, excised bright blade root portion's white portion and blade tip, ream the thorn on leaf margin both sides.

Making beating: the Fresh leaf of aloe after the aloe beater made from stainless steel will repair breaks into aloe and starches.

Squeezing: with squeezer the aloe slurry is squeezed the juice, its juice is exactly whole leaf aloe 1:1: 1 Normal juice, income rate are the 70-85% of bright leaf.This is the data of gained by experiment.

Fine grinding: adopt colloid mill that Aloe original juice is ground, the time was controlled at 15～20 minutes, made the further refinement of Aloe original juice, and reached the homogeneous purpose.

Filter: through the Aloe original juice that fine grinding obtains, also have the thinner fibr tissue of part particle to be suspended in the juice, along with the prolongation meeting of resting period is slowly sunk, stable unfavorable to product.Therefore, adopt the centrifugal fine filter of ultrahigh speed to remove the thin sticking particle of slow (≤0.2 mm/second) of those sinking speed.

Film concentrates: 1: 1 Normal juice of the aloe after will filtering enters membrane separation concentrated compression apparatus, and to carry out film concentrated.Film concentrates biggest advantage, is to realize that normal temperature condition concentrates down, avoids in process Yin Wendu too high and the aloe bioactive ingredients is run off, and has kept the color and luster and the local flavor of product, has guaranteed the quality of product.It is to utilize the macromolecule pellicle that film separates, with the pressure differential of film both sides, when impelling some molecule in the fluid to see through pellicle and be retained down, to obtain a kind of isolation technics of some composition in the fluid.When by pellicle be solvent, then solution has obtained to concentrate, this process is exactly that film concentrates.Aloe leaf Normal juice film concentrates, and adopts the reverse osmosis separation method, and osmotic pressure should be controlled at 2.0～6.5MPa.This technological requirement is determined by the concentrated experimental result of Aloe original juice film.Concentrate through film, when the volume of inspissated juice reaches whole leaf aloe 1:1: 1 Normal juice volume 1/20th the time, the inspissated juice of this moment is whole leaf aloe 20:1: 1 inspissated juice.

Packing: with the vacuum packaging of 10Kg Aluminum-plastic composite bag.

Sterilization: whole leaf aloe 20:1: the sterilization of 1 inspissated juice is to guarantee the constant important step of aloe stable components.Sterilizing methods adopts pasteurization, and sterilising temp is controlled at 70 ℃, and sterilization time is 20min.This technological requirement is to pass through whole leaf aloe 20:1: 1 inspissated juice sterilization experiment is determined.

Finished product: be " 20: 1 inspissated juices of edible whole-leaf aloe ".

Organoleptic indicator: the pale brown look thick liquid of microprecipitation is arranged, have the aloe plant flavor, do not have other peculiar smell; Be exposed to irradiation 6h under the ultraviolet lamp, do not change color.This is the index determined of result by experiment.

Physical and chemical index: absorbance (400nm, 5% aqueous solution)≤1.00; PH value is (5% aqueous solution) 3.5-4.7; Relative density is 1.004～1.028; Total solid 〉=19.0%; Calcium (mg/L) 〉=8.96 * 10 ³Magnesium (mg/L) 〉=6.60 * 10 ²Aloe polysaccharide (mg/L) 〉=6.00 * 10 ³This is the index determined of result by experiment.

Sanitary index: plumbous (mg/L)≤0.3; Mercury (mg/L)≤0.01; Arsenic (mg/L)≤0.2; Total number of bacteria (individual/mL)≤100; Coliform (MPN/100mL)≤3, mould (individual/mL)≤10, pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) must not detect (every milliliter of aloe products).Above sanitary index is according to GB4789.2-1994, GB4789.3-1994, GB4789.4-1994, GB4789.5-1994, GB4789.10-1994, GB4789.15-1994, GB/T5009.11-1996, GB/T5009.12-1996, the determined index of GB/T5009.17-1996 examination criteria assay.

Claims (3)

1,20: 1 inspissated juice processing methods of a kind of edible whole-leaf aloe.It is characterized in that: be raw material with the Fresh leaf of aloe, with the organoleptic indicator of edible aloe goods, physical and chemical index, sanitary index etc. is quality standard, with country and industry relevant criterion and health regulation is the target level of product quality foundation, concentrate → this processing process of packing → sterilization → finished product 20: 1 inspissated juices of processing edible whole-leaf aloe according to definite the selecting materials of experiment → cleaning and sterilization → finishing → making beating → squeezing → fine grinding → filtration → film.

2,20: 1 inspissated juice processing methods of edible whole-leaf aloe according to claim 1, it is characterized in that: processing process and processing method are defined as, select materials: select for use by the nuisanceless standard plantation and the fresh blade of aloe barbadensis Miller at growth 18 monthly ages of expiration, rejecting has the scab position; The freshness requirement, should be controlled within 8 hours from aloe plant harvesting blade to factory process, cleaning and sterilization: divided for three steps carried out, the first step is put into the XY type recirculated water cleaning machine made from stainless steel with the Fresh leaf of aloe after selecting materials, wash Fresh leaf of aloe surface silt and dirt off with meeting " drinking water sanitary standard " clean water (GB5749), second step put into the cleaning and sterilizing pond that fills Ozone Water with Fresh leaf of aloe and soaked 5 minutes, Fresh leaf of aloe is carried out sterilization and removes the residues of pesticides processing, and ozone concentration is controlled at 10-20mg/m ³The 3rd step was put into mobile sterilized water rinsing 3 minutes with Fresh leaf of aloe, with bacteriological protection cross pollution in the cleaning and sterilization process, finishing: the Fresh leaf of aloe behind the cleaning and sterilization is repaired, excise bright blade root portion's white portion and blade tip, ream the thorn on leaf margin both sides, making beating: the Fresh leaf of aloe after the aloe beater made from stainless steel will repair breaks into aloe and starches, squeezing: the aloe slurry is squeezed the juice with squeezer, its juice is whole leaf aloe 1:1: 1 Normal juice, fine grinding: adopt colloid mill that Aloe original juice is ground, time was controlled at 15～20 minutes, make the aloe further refinement of Normal juice in 1: 1, and reach the homogeneous purpose, filter: adopt the centrifugal fine filter of ultrahigh speed to remove the thin sticking particle of slow (≤0.2 mm/second) of those sinking speed, film concentrates: 1: 1 Normal juice of the aloe after will filtering enters membrane separation concentrated compression apparatus, and to carry out film concentrated, whole leaf aloe 1:1: 1 Normal juice film concentrates, adopt the reverse osmosis separation method, osmotic pressure should be controlled at 2.0～6.5MPa, concentrate through film, when the volume of inspissated juice reaches whole leaf aloe 1:1: 1 Normal juice volume 1/20th the time, the inspissated juice of this moment is a whole leaf aloe 20:1: 1 inspissated juice, packing: with the vacuum packaging of 10Kg Aluminum-plastic composite bag, sterilization: method adopts pasteurization, sterilising temp is controlled at 70 ℃, and sterilization time is 20min.Finished product: be " 20: 1 inspissated juices of edible whole-leaf aloe ".

3,20: 1 inspissated juice processing methods of edible whole-leaf aloe according to claim 1 is characterized in that: the organoleptic indicator who determines is, the pale brown look thick liquid of microprecipitation is arranged, and has the aloe plant flavor; Be exposed to irradiation 6h under the ultraviolet lamp, do not change color.The physical and chemical index of determining is absorbance (400nm, 5% aqueous solution)≤1.00; PH value is (5% aqueous solution) 3.5-4.7; Relative density is 1.004～1.028; Total solid 〉=19.0%; Calcium (mg/L) 〉=8.96 * 10 ³Magnesium (mg/L) 〉=6.60 * 10 ²Aloe polysaccharide (mg/L) 〉=6.00 * 10 ³The sanitary index of determining is: plumbous (mg/L)≤0.3; Mercury (mg/L)≤0.01; Arsenic (mg/L)≤0.2; Total number of bacteria (individual/mL)≤100; Coliform (MPN/100mL)≤3, mould (individual/mL)≤10, pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) must not detect (every milliliter of aloe products).