甘蓝叶制汁工艺研究

Juice Processing Technology from the Leaves of Brassica oleraceal var.botryti L.

对甘蓝叶的预处理、榨汁方式和澄清工艺等进行了研究,结果以经预冻、解冻预处理,以离心式打浆榨汁与真空抽滤相结合的方式制汁,所得出汁率最高,为52.22%。所得甘蓝叶原汁经85℃,5 min;4 000 r/min,15 min的离心后,再用复合澄清剂(A组份200 r/min,B组份400 mg/kg)进行澄清,可以获得良好澄清效果,其汁液透光率可达69.8%。

Processing technology of vegetable juice was studied.The results showed that the juice rate could be increased to 52.22% after the leaves of cabbage and had been frozen,unfrozen,then had been extracted with centrifugal press and vacuum filtration.The transmittancy of Kohlrabi and Cauliflower juice was above 69% after being heated and centrifugalized(85 ℃,5 min;4 000 r/min,15 min),and then cleared with adding clarification agent A and B respectively(A:200 mg/kg,B:400 mg/kg).