摘要
主要研究了加热提取、超声波提取和复合方法提取红枣汁的提取工艺参数。结果表明 :用水加热提取红枣汁的提取温度为 70～ 80℃ ,时间 40min ,加水量为枣肉质量的 7～ 8倍 ;用超声波提取红枣汁的提取功率为 75W (电流强度 0 9A) ,时间 2 0min ;用复合方法提取红枣汁较用单一方法提取效果好 ,出汁率高 。
The parameters for extracting Chinese jujube juice by using hot water, ultrasonic wave or combination method were studied. The results showed that the optimal parameters for Chinese jujube juice extracting by hot water were as following: temperature 70～80℃, time 40min, and ratio of fruit flesh weight to adding water 1∶7～1∶8. The optimal parameters for Chinese jujube juice extracting by ultrasonic wave were: power 75W(current intensity 0.9A), time 20min. The efficiency of extracting Chinese jujube juice by combination method was better than using single way extracting. The best combination method for extracting Chinese jujube juice was by pectinase treatment following hot water extraction or by ultrasonic wave after pectinase processing.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第12期67-71,共5页
Food and Fermentation Industries
基金
国家科技部资助项目 (No.98- 1 1 - 1 2 )
