浸提条件对莲子汁萃取率的影响  

作　　者：王辰[1] 蒋红英[1] 

机构地区：[1]长江大学生命科学学院,湖北荆州434025

出　　处：《食品工业科技》2007年第8期160-162,共3页Science and Technology of Food Industry

摘　　要：以湖北洪湖特有的通心白莲为原料,利用α-淀粉酶酶解法浸提莲子汁工艺,提取率较传统的热水法提高,在此酶解条件下,比较莲子汁萃取过程中微波、筛分、冷冻等预处理条件对其萃取率的影响。结果表明:3g莲子粉微波浸提显示出汁率能达到85.1%,总糖含量12%;随着莲子粉颗粒粒径的减小,同等条件下糊化效果越好,出汁率、总糖含量和粘度也逐渐增大,相反冷冻预处理使各指标都有所下降。Lotus seeds from HuBei HongHu county was used as materials in this experiment, the α-amylase method was selected which was better than the hot water extraction. After treated with α-amylase, different methods of lotus seed pretreatment were studied. Lotus seed juice which got through different methods had diverse components. Microwave method could hold the component effectively in lotus seed juice of 3g lotus seed, there was content of soluble solids 89.54%, total sugar 12%. The smaller the lotus seed diameter distribution, the better effect of gelatinization, the higher extraction, total sugar and viscosity. On contrary, freezing restrain these impacts.

关 键 词：莲子 浸提 微波 筛分 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]