PREPARATION AND METHOD OF PROCESSING OF ALOE CANDY FROM ALOE SPECIES

摘要

This invention relates to a novel shelf stable product called Aloe candy exhibiting appealing flavor, color, texture, ready to eat delicacy from the leaf of Aloe vera or other species of Aloe, having bioactive polysaccharides 0.2 to 0.34%, moisture contentl5 to 20%, wherein the syrup comprising acidifying fruit juice, juice powders or sugar, strength ranges from 50% to 85% and the method of processing thereof comprising the steps in sequence of; (A) Preparing Aloe fillets; (B) Mixing the aloe fillets in a syrup at ambient temperature, said syrup consisting essentially of 1) Sugar at least at a concentration of 50% by weight of the syrup. 2) Sufficient acidulant to provide the syrup with a pH between 3.0 and 4.0 (C) Keeping the syrup containing aloe fillets at low temperature for 48 hrs. (D) Removing the aloe fillets form the syrup; and again raising the concentration of the syrup to about 50% by adding sugar, replacing the aloe fillets into the syrup and keeping the mixture at ambient temperature for one hour followed by shifting the mixture at low temperature for the next 48 hours. (E) Taking out the aloe fillets, increasing the sugar concentration of syrup to 70% and maintaining the pH also, replacing the aloe fillets in the syrup and keeping the mixture now at ambient temperature for 48 hours. (F) Separating the aloe fillets, increasing the concretion of sugar in the syrup to 80%; replacing the aloe fillets at ambient temperature and maintaining it for another 96 hours. (G) Taking out the impregnated aloe fillets form the syrup and putting on an 8-mesh screen for about 20 minutes to drain the excess syrup, (H) Placing the impregnated fillets into hot waster (60-70C), stirring for 5-10 seconds and draining the water immediately, (I) Removing the remaining water from the surface of the fillets by tray drying at room temperature. (J) Coating the product so obtained with glucose by rolling over glucose powder and then packing.