米邦塔仙人掌提汁新工艺的研究  

Studies on New Extraction Technology of Juice from Opuntia Milpa Alta

作　　者：汤锋 包珍 李明 黄乐平[2] 

机构地区：[1]江西省食品发酵研究所,江西宜春336000 [2]江西农业大学,江西南昌330100

出　　处：《安徽农业科学》2011年第19期11936-11936,11939,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]探讨一种可食用米邦塔仙人掌汁液提取的新工艺。[方法]利用渗透压胀破细胞壁使汁液流出原理,通过单因素试验和正交试验优化了米邦塔仙人掌汁液提取的工艺条件。[结果]米邦塔仙人掌汁液提取的最优工艺条件:仙人掌与蔗糖的比例为4:1(V:V),提汁时间为12h,切片厚度为4mm。在该条件下,仙人掌原汁得率可达84.90%。[结论]为研究米邦塔仙人掌的加工生产提供了理论依据。[ Objective] The aim was to study the new extraction technology of juice from Opuntia Milpa Alta. [ Method] According to the principle of osmotic pressure breaking cell wail to make juice flow out, technology conditons of juice from Opuntia Milpa Aim were optimized by single-factor test experiment and orthogonal test. [ Result ] The optimal extraction technology of juice from Opuntia Milpa Alta were as fol- lows ： the proportion of Opuntia Milpa Alta and sucrose was 4：1 （ V： V） ; the extraction time was 12 h ; the section thickness was 4 mm. Under above conditions of extraction tecb, n^logy, the juice rate of cacus could reach 84.90%. [ Conclusion ] The research provides theoretical basis for studies on the processing production of Opuntia Milpa Alta.

关 键 词：米邦塔仙人掌 提汁 蔗糖 新工艺 

分 类 号：S37[农业科学—农产品加工]