摘要
本文通过监测枸杞浆中的β-胡萝卜素含量,进行枸杞浆加工工艺条件的优化,得到最优工艺条件为:果浆酶添加量300 mg/kg,酶解温度55℃,酶解时间1.5 h;高压均质后采用0.02 MPa对枸杞浆进行脱气20 min。通过对枸杞浆加工工艺的优化,最终我们得到了营养成分高、性质稳定的枸杞浆产品,为今后枸杞浆的大规模工业生产提供理论依据。
This study focuses on optimization of processing technology of Lycium barbarum pulp by monitoring β--carotene content and the results showed that the optimum conditions were 300 mg/kg pectinase dosage, 55℃ enzymolysis temperature, 1.5 h enzymolysis time. After high pressure homogenization, degassing Lycium barbarum pulp for 20 minutes under 0.02 MPa vacuum degree which can make Lycium pulp stable.
出处
《中国果菜》
2014年第2期31-33,共3页
China Fruit & Vegetable
基金
国家"十二五"科技支撑计划(2012BAD36B04)
关键词
枸杞浆
Β-胡萝卜素
工艺优化
Lycium barbarum pulp
β-carotene
processing optimization
