和田玉枣汁浸提工艺的研究  

Investigation on extraction technology of Hetian-jade-jujube juice

作　　者：张文杰[1] 陈锦屏[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710062

出　　处：《粮食与食品工业》2009年第3期26-28,32,共4页Cereal & Food Industry

摘　　要：以和田玉枣为原料,以总糖、可溶性固形物含量为指标,通过正交试验确定了和田玉枣汁浸提工艺的最佳参数为:浸提温度70℃、浸提时间70min、料液比1:12。且在此条件下,浸提所得的和田玉枣汁中固形物含量为6.48%,总糖含量为10.78%。Taking total sugar content and soluble solid content as targets, the technology parameters of extracting jujube juice from Hetian-jade-jujube are studied by orthogonal experimentations. The optimum conditions of extraction technology is obtained as follows.70 ℃ of the extraction temperature, 1 ： 12 of the ratio of stuff to solvent and extracting for 70 minutes. Under the conditions, the soluble solid content is 6.48% and the total sugar content reaches 10.78%.

关 键 词：枣汁 提取 工艺参数 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]