Aloe juice processing technology
Aloe is a perennial succulent plant in the lily family. Aloe vera has a magical effect in the fields of medicine and beauty, and also has a certain function of eating and health care. Americans regard it as a nutritional supplement juxtaposed with vitamins. The Japanese have begun to make extensive use of Aloe arborescens gel in "Japanese cuisine" and "sushi" as one of the health-care ingredients to improve the body's resistance to diseases and enhance immune function. Aloe feast has also begun to appear on the tables of some large hotels in China. With the improvement of people’s living standards and the growing awareness of health care, Aloe Vera is becoming a favorite of people as a health food. The “granules of aloe juice†developed by us has obvious health effects, and it has certain effects on the relief of constipation, elimination of harmful substances in the stomach and stomach, and skin whitening. First, the process Aloe leaf → cleaning → peeled → cut small → color protection → hardening → → → → → rinse rinse → → disinfection → filling → disinfection → cooling → Finished products Second, the operating point 1? Raw material selection: the best Select aloe leaves that are disease-free, non-spotted, normal in color, and older than 3rd anniversary. 2? Cleaning, peeling, cutting small pieces: The selected Aloe leaves are washed, peeled, and cut into small pieces of 0.5 cm, 0.3 cm, and 0.2 cm in size. 3? Color protection: The sliced ​​aloe granules were rapidly soaked in 0.05% sodium bisulfite solution for color protection treatment for about 30 minutes. 4? Hardening, bitterness: The color-protected aloe vera is hardened with saturated lime water, and 1% salt water is added to remove bitterness. The time is about 24 hours. 5? Rinsing: After hardening, removing bitterness, rinse with water 3 times. 6? Mixing: Mix the aloe vera grains with water in a ratio of 1.6:1, add sugar to a total sugar of 10% (80% of white sugar, 20% of honey) and 0.06% of total acid by the total weight of the mixture. Mix well. 7? Sterilization, hot filling: The mixture is heated to 100°C and then hot filled. 8? Sterilization, cooling: After filling, heat sterilization at 100°C for 20 minutes, and cooling is performed. Third, product quality standards Appearance was milky white, aloe grain crystal, pure flavor, with aloe vera meat unique flavor. Aloe vera meat is crisp, with a slight bitter taste, and it is sweet and refreshing after eating. IV. Matters needing attention 1 At present, the aloe varieties planted in China are mainly Chinese aloe vera, American green aloe, and Japanese aloe. All three varieties have health effects, especially Aloe arborescens. According to Japanese experts, the variety has both medicinal and food efficacy. The leaves of American Aloe leaves are hypertrophic and are easy to process and use. 2? Aloe vera medicinal ingredients mainly exist in the aloe vera gel, the process of color protection, hardening, bitterness, rinsing and other procedures for a long or short time, the number of more or less will affect the quality of their finished products. Therefore, the color protection time can be controlled within 30 minutes, and the hardening and debittering time can be controlled within 24 hours. The rinsing times can be up to 3 times. 3? In the total sugar, add honey, its role is mainly due to honey and aloe vera gel after mixing, can enhance the role of aloe on the human body, and can adjust the flavor of the finished product.