胡萝卜原汁制取优选工艺的研究  

THE TECHNOLOGY RESEARCHING FOR CARROT JUICE PROCESSED

作　　者：张东杰[1,2] 田伟[1,2] 王霞[1,2] 田雷[1,2] 

机构地区：[1]黑龙江八一农垦大学 [2]哈尔滨森永乳品有限公司

出　　处：《黑龙江八一农垦大学学报》1998年第4期72-75,共4页journal of heilongjiang bayi agricultural university

摘　　要：选用冷榨法、热榨法、热浸法三种工艺方法制取胡萝卜原汁并进行比较，根据出汁率评价得出热浸法工艺的出汁率为最高。并通过正交试验法，设定料水比、料温和浸制时间三因素三水平进行试验，筛选出：料温５５℃；料水比１：１；By means of cold extruding, hot extruding and hot extracting methods,we gained the carrot juice and came to a conclusion that the last method could get the highest rate of juice, according to orthogonal experiment,we formulated the experimental method rated to the ratio of material and water, temperature and extracting time. the best combination was:temperature 55℃; ratio of material and water 1:1;extracting time 80 minutes.

关 键 词：胡萝卜汁 原汁 出汁率 最佳工艺组合 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]