| 芦荟凝胶汁加工方法研究 |
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| 引用本文： | 刘云宏,董铁有,张仲欣,易军鹏,王建华.芦荟凝胶汁加工方法研究[J].食品研究与开发,2005,26(4):13-14,17. |
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| 作者姓名： | 刘云宏 董铁有 张仲欣 易军鹏 王建华 |
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| 作者单位： | 河南科技大学,食品与生物工程学院,洛阳,471003 |
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| 基金项目： | 河南科技大学科研基金项目,编号2003QN17 |
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| 摘 要： | 研究了芦荟凝胶的加工方法，对加工工艺的护色、酶解和稳定剂选用等进行的探讨，最终确立了制取芦荟凝胶汁的有效工艺方法。
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| 关 键 词： | 芦荟凝胶汁 加工方法 库拉索芦荟 护色工艺 酶解 稳定剂 |
| 收稿时间： | 2004-11-19 |
| 修稿时间： | 2004-11-19 |
STUDY ON THE PROCESS TECHNIQUE OF ALOE GEL |
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| LIU Yunhong,DONG Tieyou,Zhang Zhongxin,YI Junpeng,WANG Jianhua.STUDY ON THE PROCESS TECHNIQUE OF ALOE GEL[J].Food Research and Developent,2005,26(4):13-14,17. |
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| Authors: | LIU Yunhong DONG Tieyou Zhang Zhongxin YI Junpeng WANG Jianhua |
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| Abstract: | The process technique of and the stabilizer of the treatment gel was worked out finally. aloe gel was studied in the technology were discussed.A paper.Color protection, enzymolysis n effective method of getting aloe |
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| Keywords: | aloe color protection enzymolysis stabilizer |
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