微波-超声波辅助浸提红枣汁工艺条件优化

Optimization on process conditions of microwave and ultrasonic extraction of jujube juice

以黄河滩枣为原料,分步进行微波辅助浸提和红枣渣超声波-乙醇溶剂辅助二次浸提红枣汁,分别在单因素试验的基础上,通过正交试验优化得到最佳浸提工艺。微波辅助浸提最佳工艺条件为:微波浸提1次,微波功率360W,时间40s,加水量5mL/g,浸提率达到44.750%,总糖提取率为45.066%;枣渣超声波-乙醇辅助二次浸提最佳工艺条件为乙醇浓度100%,超声波时间30min,功率125W,温度70℃,得到红枣汁的浸提率达到65.050%,总糖提取率为53.693%,并且浸提时间短、效率高、营养成分损失少。

Based on the single experiment,orthogonal experiment was designed to optimize extraction technology parameters,jujube juice is extraction by two-step which microwave and ultrasonic-ethanol solvent extraction from red jujube grown in North Shaanxi Province and jujube slag from it.The optimum microwave extraction conditions were： microwave extraction 1,microwave power 360 W,time 40 s,plus water 5 mL/g,the extraction rate of soluble solid is 44.750%,extraction rate of total sugar 45.066%.The optimum extraction conditions of ultrasound-ethanol from Jujube slag were： ethanol concentration 100%,ultrasonic time 30 min,power 125 W,temperature 70 ℃,the extraction rate of soluble solid is 65.050%,extraction rate of total sugar 53.693%,and the extraction time is short,high efficiency,less loss of nutrients.