水苏糖的提取及初步精制工艺的研究  

Research on extraction of stachyose and its refined technique

作　　者：梁丽心[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《中国食品添加剂》2005年第6期25-28,共4页China Food Additives

摘　　要：本文对水苏糖的提取与精制作了初步研究,结果表明,最佳提取工艺条件:温度40℃,时间1h,固液比1∶14;提取液经石灰乳澄清后,透光率达86.6%;然后用2%的活性炭在80℃下处理40 m in,可获得色泽浅、澄清、透明度高的提取液。In this paper, the extract and refinement of stachyose from Chinese artichoke were studied. Results showed that optimal extracting technologies were as follows： extract temperature was 40 ℃, extract time was lh and the ratio of material and water was 1：14. The transmittance of the extraction could be 86.6% by the effect of lime milk. The high transparency rate of extract juice could be obtained by adding 2% activated carbon and treating at 80 ℃ for 40 min.

关 键 词：草石蚕 水苏糖 提取 精制 

分 类 号：TS202.1[轻工技术与工程—食品科学]