Effect Of Juice Making Process On Storage Stability Of Aloe Vera Gel Original Juice

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Abstract

Abstract Using Chinese aloe vera as the test material, a comparative study was conducted on the sensory qualities such as viscosity, color and main nutrients and the main nutrients of the gel raw juice obtained by hot pressing and enzymatic juice making processes after high-temperature sterilization and storage at room temperature in the dark. , changes in functional components. The results show that during the 30-day storage period, the hot-pressed original juice has less nutrient loss than the enzymatically hydrolyzed original juice, has a higher polysaccharide preservation rate, slower decrease in viscosity, and is more stable in color and body. The hot-pressed treatment is used , the original aloe vera gel juice produced by the 90¡ãC, 60 s sterilization process can be stored at room temperature for 20 days with basically unchanged quality.

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