生姜提汁工艺参数优化研究  

Optimization of Processing Technique Parameters of Zingiber officinale Juice

作　　者：赵楠[1] 鲁周民[1] 

机构地区：[1]西北农林科技大学林学院,陕西杨凌712100

出　　处：《北方园艺》2012年第13期166-169,共4页Northern Horticulture

摘　　要：以生姜为试验材料,采用纤维素酶和果胶酶按质量比2∶1组成的混合酶进行酶解。在单因素试验基础上,对酶用量、酶解温度和提取时间3个因素进行正交优化研究。结果表明:采用加水量为生姜质量6倍,酶用量4 800mg/L、酶解温度45℃、提取时间40min,对生姜提汁具有较好的效果,可用于生产操作。Adopting the mixed enzyme（with a weight ratio of 2∶1between the cellulose and pectinase） to hydrolyze Zingiber officinale.Based on the single experiment,orthogonal experiment was designed to optimize extraction technology parameters such as enzyme dosage,temperature and extraction time of ginger juice.The results showed that better extracting effect could be reached under the following conditions enzyme dosage 4800 mg/L,enzymolysis temperature 45℃,extraction time 40min.This method can be used for production.

关 键 词：生姜 提汁工艺 双酶法 正交优化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]