摘要
以菊苣菊粉提取液为原料,分别研究其脱色、超滤和净化工艺,通过正交设计进行参数优化,并比较3种工艺对菊粉苦味的影响。结果显示,净化工艺菊粉损失率最小,为20.23%,脱苦率最高,为48.36%。
In this experiment chicory inulins extracted fluid as a raw material, Its technology of decolorization, ultrafiltration and debitterization were studied, the parameters were optimized by orthogonal design, and the influence of inulins bitter on three kinds of process were compared. Results showed that the purification technology of inulins had the lowest loss rate of 20.23 %, and the highest debitterization rate of 48.36 %.
出处
《食品科技》
CAS
北大核心
2015年第9期69-75,共7页
Food Science and Technology
基金
甘肃省科技厅甘肃省科技支撑计划项目(2011GS0408)
甘肃省技术研究与开发专项计划项目(1207TCYA039)
关键词
菊粉
脱色
超滤
净化
苦味
inulins
decolorization
ultrafiltration
debitterization
bitter
