苦荞秆浸提液的澄清方法及稳定性研究  

Study on Clarifying Water Buckwheat Juice and Stability

作　　者：陈学强[1] 胡建平[1] 

机构地区：[1]四川西昌学院轻化工程学院,四川西昌615013

出　　处：《粮食科技与经济》2014年第6期62-65,共4页Food Science And Technology And Economy

摘　　要：研究苦荞秆浸提液的澄清工艺及储藏稳定性,结果表明:苦荞秆浸提的最佳条件为温度80℃、固液比1∶10、时间90 min。苦荞秆浸提液澄清的最佳工艺条件为硅藻土溶液2.5 m L、p H 2.5、温度30℃。影响浸提液色泽稳定性的主要因素是温度,影响浸提液悬浮稳定性的主要因素是储藏时间,苦荞秆浸提液的合理储藏方法是常温避光贮藏15 d左右。Experiment study of soak juice by tartary buckwheat stalk the clarification technology and the store stability.The result showed：the optimum technological conditions for soak juice clarification by using diatomite were 2.5mL,pH2.5 and 30℃ influence to color luster of stability soak juice the main factor is temperature, influence to suspend of stability soak juice the main factors is store time.the reasonable storage method for soak juice is storaging about 15 days in normal temperature and avoiding light conditions.

关 键 词：苦荞秆 浸提 稳定性 澄清方法 

分 类 号：TS209[轻工技术与工程—食品科学]