摘要
研究金丝小枣整枣浸提及枣汁澄清的工艺条件。结果表明:枣与水的比例1:10(g/mL)、50℃浸提200min时,枣汁浸提率最高;浸提枣汁市售枣汁专用复合酶添加量为0.015%(V/V)、45℃水浴条件下酶解120min时,得到的枣汁透光率最大、清澈透明、枣香浓郁;酶解后枣汁中加入7.0g/100mL的LX-10C树脂,室温(25℃)、120r/min振荡处理180min时,脱色效果最佳。
This study aimed to optimize the extraction and clarification conditions of golden jujube juice. The results indicated that the highest extraction efficiency was obtained after 200 rain of extraction at 50 ℃ and a material/liquid ratio of 1：10 （g/mL）. Golden jujube juice obtained after hydrolysis at 45 ℃ for 120 min with a complex enzyme added at a level of 0.015% （V/V） showed the biggest transmittance, a clear and transparent appearance and a strong aroma. The best decolorization results were achieved after 180 min of oscillation at 25 ℃ and 120 r/min in the presence of LX- 10C macroporous resin at an addition level of 7.0 g/100 mL.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第4期52-56,共5页
Food Science
关键词
金丝小枣
提取
酶解
脱色
工艺
golden jujube
extraction
enzymolysis
decolorization
technology
