摘要
本实验研究了茶多酚水提取、离子沉淀、真空冷冻干燥的新工艺过程。结果表明,最佳提取工艺 条件:料液比1:20;浸提温度100℃;浸提时间1.5h;浸提次数3次;离子沉淀工艺参数为ZnSO4·7H2O 的添加量是2g／100g茶叶提取物,pH=8。
In this paper, the condition of water extracting, inoic precipitating and vacuum freeze-drying were studied, The results showed optimal extracting technological factors were as follows: ratio of material and liquor was 1 : 20, extraction temperature was 100℃, extraction time was 1.5h, extracton times was 3; ionic precipitating technological factors were adding content of ZnSO4 · 7H2O 2g/100g tea extract and pH = 8.
出处
《食品工业》
北大核心
2004年第6期34-35,共2页
The Food Industry
