影响火麻仁浆液制备因素的研究  

Influence factors to preparation of fructus cannabis fluid

作　　者：钟华锋[1] 杨春城[1] 邹文海[1] 黄国宏[1] 黄燕梅[1] 

机构地区：[1]广西职业技术学院,南宁530226

出　　处：《食品科技》2013年第10期128-132,共5页Food Science and Technology

摘　　要：研究了火麻仁浸泡、打浆工艺条件对提取火麻仁浆液制备因素的关系。通过试验发现,浸泡温度、浸泡时间、打浆温度、打浆用水量对火麻仁浆液制备影响较大。经过正交试验得出,最佳工艺条件是:浸泡温度50℃、浸泡时间3 h、打浆温度60℃、用纯净水打浆、打浆用水量按火麻仁(m):水(m)=1:12的比例效果最好。Experiments are conducted to study the influences factors of soaking and pulping techniques on the preparation of Fructus Cannabis fluid. The results show that, the temperature and time of soaking, and the temperature and water consumption of pulping have great influences on the yielding rate. Through orthogonal test, the best technique is that, the Fructus Cannabis is soaked at the temperature of 50 ℃ for 3 hours and pulped with purified water at the temperature of 60℃, and the proportion of Fructus Cannabis （m） and water consumption （m） is 1：12, which can reach the best effect.

关 键 词：火麻仁 制备 正交试验 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]