菊糖的提取与精制  

作　　者：熊善柏[1] 赵山[1] 李云捷[1] 龙飞[1] 赵学慧[1] 

机构地区：[1]华中农业大学食品科技系,湖北武汉430070

出　　处：《冷饮与速冻食品工业》2001年第4期1-3,共3页Beverage & Fast Frozen Food Industry

摘　　要：对菊芋菊糖的提取与精制作了初步研究 ,结果表明 :萃取温度、萃取时间、萃取剂用量及萃取次数对菊糖的萃取率都有一定的影响 ,其中萃取温度对萃取率的影响显著 ,萃取两次时总糖和菊糖的萃取率可达 95 %。采用 0 .5 3g/dL的AlCl3 萃取液在 10 0℃处理 3min ,可获得色泽浅、澄清。The Extract and Refinement of Inulin from Jerusalem artichoke were studied. Rsults showed that the extract temperature, extract time and the ratio of extract water effect the extract rate of the Inulin. Extract temperature is the strongest factor among them. There are 95% total sugar can be extracted by twice extract. The high transparency rate of extract juice could be obtained by add 0.557 g/dL AlCl 3 and treatment at 100 ℃ for 3 min.

关 键 词：菊芋 菊糖 萃取 精制 食品 

分 类 号：TS245.9[轻工技术与工程—制糖工程] TS202.3[轻工技术与工程—食品科学与工程]