菊芋浓缩汁制作工艺研究

Study on processing technology of Jerusalem artickoke concentration juice

通过系列理化处理及对关键工艺参数筛选和控制,制得了浓度>65%的感官性状良好的菊芋浓缩汁。最佳工艺为:护色采用0.3%柠檬酸溶液;在90℃、料液比为1:1.5条件下浸提20min;水解过程中采用80℃用2%磷酸处理30min;除杂过程中用石灰乳调pH至11,然后在80℃用磷酸将pH调到6;真空浓缩温度65℃。

Excellent characteristic and hyper 〉 65% concentration Jerusalem artickoke juice was obtained through physical and chemic treatment and technology parameters control. The optimal technology were that using 0.3% citric acid solution protect the color of Jerusalem artickoke, at the conditions of 90℃ and 1 ： 1.5 W/V distill 20min, and then using 2% phosphate solution dispose 30min at 80℃, using milk of lime control pH to 11 and then adjust pH to 6 by phosphate solution at 80℃ to eliminate impurities, the vacuum concentrate temperature was at 65℃.