Effect Of Juice Making Process On The Juice Yield And Quality Of Aloe Vera Gel Raw Juice
Keywords
Aloe Vera, Gel Juice, Pectinase, Extraction
Abstract
This article comparatively studies the effects of fresh pressing, cold pressing, hot pressing and enzymatic hydrolysis processes on the extraction of aloe vera gel raw juice. The results showed that the aloe vera gel juice yield rate was the highest when using the enzymatic hydrolysis process, followed by the hot pressing process, cold pressing process, and the fresh pressing process had the lowest juice yield rate. Hot-pressed raw juice has less nutrient loss, higher polysaccharide preservation rate, and slower viscosity drop than enzymatically hydrolyzed raw juice. Hot pressing process is suitable for the preparation of aloe vera gel original juice
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Original research was done by Ji Qin, Du Hongyan, Han Yongbin, Gu Zhenxin
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