摘要
研究了芦荟凝胶汁脱色工艺并优选其脱色条件。采用4因素 3水平正交设计法 ,以脱色率为指标 ,筛选影响芦荟凝胶汁的脱色工艺的因素。实验设计A、B因素对芦荟凝胶汁的脱色有显著的影响 ,芦荟凝胶汁的脱色条件是A1B3 C2 D1。(芦荟凝胶汁 :1:1、活性炭 :0 .5 %、脱色方式 :室温搅拌、脱色时间 :2 0min)
The extracting and decoloring technique of aloe gel liquor and optimum decoloring conditions were studied. Decoloring rate as the index,the factors affecting the decoloring processing technique was filtrated by orthogonal experiments with 4 factors and 3 levels.It showed that the effects of factor A and factor B were remarkable and the optimum decoloring condition was A 1B 3C 2D 1(Aloe gel liquor:1:1,active carbon:0.5%,decoloring methods:whisking in general temperature,decoloring time:20 min)
出处
《食品与机械》
CSCD
2004年第3期17-19,共3页
Food and Machinery
基金
重庆市科技计划攻关项目 (合同号 :64 12 )
