摘要
以山西大枣为主要原料,采用烘烤预处理结合果胶酶酶解技术对枣中的营养及生理活性成分进行浸提,通过正交试验筛选出理想取汁工艺,确定出最佳工艺参数为:加酶量0.2%,浸提时间4h,浸提温度50℃,料水比1∶3。
In this experiment, Shan＇xi jujube was selected as the main material. The nutrition and the physical active components were extracted from the jujube by using baking pre-processing and pectinase enzye technology. The best extracting technique was determined by orthogonal tests. The optimal extracting parameters were obtained as： the total pectinase was 0.2 %, the extracting temperature 50 ℃, the extracting time 4 h, and the ratio of material to liquid 1：3.
出处
《食品研究与开发》
CAS
北大核心
2007年第10期113-116,共4页
Food Research and Development
关键词
大枣
烘烤
果胶酶
加工工艺
酶解
jujube
baking
pectinase
processing
enzymolysis
