木耳菜果实红色素的提取工艺研究  

Study on the Extracting Technology of Basella Rubra L. Mature Fruit Red Pigment

作　　者：张孔海[1] 岳田利[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院

出　　处：《农产品加工（下）》2008年第3期57-59,64,共4页Farm Products Processing

摘　　要：以木耳菜果实为原料,对其红色素的提取工艺条件进行了优化:将原料清洗后,用压滤机榨汁,以3倍的纯水将滤渣于常温下浸提2次,每次30min,浸提液与滤液一起经高速离心后过滤,再在温度50℃以下真空浓缩,经冻干后得暗红色色素粉末。实验条件下的色素干粉最高得率为3.72%。This test is based on Basella Rubra L. mature fruit, we study its processing technology. After net processing and filtration, residue is extracted 30 minutes with deion water to 3 ： 1 （water to residue） man the extraction. Immerse totally twice, liquid of withdrawing after filtraction is concentrated below 50 ℃, concentrated liquid is made into powder from product, used vacuum freeze-drying, immediately keep after sealing. The maximum rate of production is 3.72%.

关 键 词：木耳菜果实 红色素 提取工艺 

分 类 号：TS202[轻工技术与工程—食品科学]