PREPARATION OF FRESH ALOE YOGURT BY SOAKING ALOE VERA FLESH IN CALCIUM SOLUTION HAVING EFFECT OF CHANGING STICKY TEXTURE OF ALOE VERA FLESH TO CRUNCHY TEXTURE WHEREBY IMPROVING PALATABILITY

摘要

PURPOSE: A method of preparing fresh aloe yogurt by soaking the flesh of aloe vera in a calcium solution containing calcium chloride, calcium citrate and calcium gluconate or calcium ascorbate to increase the hardness of the aloe vera flesh is provided. It changes a sticky texture of the aloe vera flesh to a crunchy texture, thereby improving palatability. CONSTITUTION: The flesh of aloe vera is soaked in a calcium solution and mixed with sugars, minerals, flavors and stabilizers. The prepared mixed liquid is heat treated at 108 to 110deg.C for 10 to 20min, cooled to 30deg.C or less and aged to give aloe vera syrup, which is mixed with cultured liquid of lactic acid bacteria. The calcium solution has a pH of 3 to 4 and comprises one or more of calcium chloride, calcium citrate, calcium gluconate and calcium ascorbate. The calcium concentrate of the calcium solution is 0.05 to 0.2%.