红枣浓缩清汁生产工艺的探讨  

An Analysis of Jujube Concentrated Juice Production Technology

作　　者：印建钢 

机构地区：[1]中国中轻国际工程有限公司研发中心,北京100026

出　　处：《食品与发酵工业》2012年第9期90-93,共4页Food and Fermentation Industries

摘　　要：在生产红枣浓缩清汁时,影响产品质量和营养成分的因素颇多,主要有原料的品种、提取方法和提取工艺参数等。目前国内红枣浓缩清汁的生产工艺日趋成熟,但是在生产过程中还存在一些问题,文中就在保证枣汁色泽和风味的同时,最大限度地保留红枣中各种丰富营养成分和提取具有生理活性物质,并且尽量提高原料提取率和商品红枣浓缩清汁的品质进行了探讨。In the production of Jujube concentrated juice, there are many factors that affect the quality and nutri- tive value of products, including the variety of raw materials, extraction method and process and so on. In recent years, the jujube concentrated juice production technology is more matured, but there are still some problems in the process of production. The article discusses how to keep the color and flavor of the Jujube juice while preserve its ric- hest nutrition and physiological active materials to improve the extraction rate and quality of Jujube concentrated juice.

关 键 词：红枣浓缩清汁 复水 提取 复合酶 超滤 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]