微波-热水法制备枣汁饮料工艺研究  

Research on Chinese-date Beverage Processing Technology Using Microwave Combined with Hot Water Method

作　　者：张锐[1] 于天颖[1] 陈玉成[1] 李莉峰[1] 

机构地区：[1]辽宁省农业科学院食品与加工研究所,辽宁沈阳110161

出　　处：《北方园艺》2013年第3期136-138,共3页Northern Horticulture

摘　　要：以精选山西大枣为主要原料,采用微波预处理结合传统热水法对枣中的营养及生理活性成分进行浸提,通过正交实验筛选理想制取枣汁工艺。结果表明:最佳工艺参数为采用微波大火处理30s,浸提温度50℃,料水比1∶4,浸提90min。Shanxi jujube was selected as the main material,the method of microwave preprocessing combined with the traditional hot water extraction was used to extract the nutrition and physical activity components from the Chinese-date. The optimum extraction process was obtained through orthogonal test. The results showed that the optimum process parameters was microwave preprocessing at high power for 30 s, the ratio of 1 ： 4 for material to water, 90 min of extraction at 50℃.

关 键 词：大枣 微波预处理 加工工艺 热水法 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]