热水法与酶解法浸提红枣取汁最佳工艺比较  

Comparative Study on the Optimum Conditions of the Extraction Juice from Jujube by the Hot-water and

作　　者：胡斌杰[1] 曹红霞[1] 陈金峰[1] 

机构地区：[1]开封大学化学工程学院,河南开封475004

出　　处：《食品研究与开发》2011年第1期46-48,共3页Food Research and Development

摘　　要：以河南新郑红枣为原料,确定传统热水法和酶解法提取枣汁的最佳工艺,通过单因素分组试验和正交试验得到红枣酶解提取枣汁最佳条件为加水量4倍,浸提温度50℃,浸提时间3.5 h,枣汁提取率比传统热水法提高18%以上。Henan Xinzheng jujube as raw material to determine the traditional hot-water extraction method and enzymatic optimum jujube juice,by single factor experiments and orthogonal test group received jujube juice enzyme optimum conditions for extraction dose of water four times,extraction temperature 50 ℃,extraction time 3.5 h,jujube juice extraction rate than the traditional hot-water increased by 18 % or more.

关 键 词：红枣 果汁生产 果胶酶 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]