菊花浸提工艺的优化

Optimization of Chrysanthemum Extraction Technology

研究了菊花浸提时间、浸提温度、水与菊花比例对浸提液中氨基酸、Vc 含量的影响 ,通过正交试验确定最佳浸提时间为 1 5min、浸提温度为 80℃、水与菊花比例为 1 80∶1。采用三级并流浸提较单级浸提可节约时间 30 %。

In this paperr,they are studied that the relations of chrysanthemum extraction time and temperature and ratio of water to chrysanthemum to the amino acid and Vc in extracted liquid. Experiments indicate that the sensory quality of extracted liquid is best with eatraction time is 15min and extraction temperature 80℃ and the ratio of water to chrgsanthemum 180∶1. The three-grade extraction can save time 30% than one-grade extraction.