摘要
采用酶处理和陶瓷膜超滤技术去除苦瓜汁中的非降糖成分;采用冷冻干燥技术以最大限度的保存苦瓜中的降糖成分苦瓜皂甙,其酶解条件为50℃,添加0.005%的GFM果汁酶,酶解处理2h;陶瓷膜孔径为200nm,膜面流速为4m/s,过膜压力为0.13MPa;干燥最高允许温度为40℃,压力循环区间在6.67～66.65Pa,循环周期为5min。
Using enzyme processing and the ceramic membrane ultra filters in the technical elimination balsam pear juice must to fall the sugar ingredient, using the freeze-drying technology to fall the sugar ingredient by the maximum limit preserved in balsam pear, the best technological conditions was： 0.005% GFM fruit juice＇ s enzyme, 50℃, 2h. The ceramic membrane aperture was 200nm, speed of flow was 4m/s, pressure was 0.13MPa. The dry highest permissible temperature was 40℃, pressure circulation was 6.67-66. 65Pa, the time was 5min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第10期156-159,共4页
Science and Technology of Food Industry
基金
国家科技部农业科技成果转化资金项目(2005720080201)
关键词
酶解
超滤
浓缩
冷冻干燥
enzymolysis
ultra filters
concentration
freeze-drying technology
