枸杞浓缩清汁加工工艺的研究  

Study on the processing technology of concentrated clear Lycium barbarum juice

作　　者：蒲彬[1] 刘娅[1] 李先义[1] 林向东[2] 

机构地区：[1]新疆农垦科学院特产所,石河子832000 [2]湖北工学院生物工程系,武汉430068

出　　处：《食品工业科技》2002年第11期67-69,共3页Science and Technology of Food Industry

摘　　要：报道了枸杞浓缩清汁的加工工艺;探讨了浸提、护色、澄清、浓缩工艺条件对枸杞浓缩清汁质量的影响;提出了生产枸杞浓缩清汁的合理工艺技术参数。The processing technolog y of concentrated clear Lycium barbarum juice is reported in this paper.Effects of processing conditions including extraction,color protection clarification and concentration on the product quality in the processing were discussed.The seasonable processing parameters of producing concentrated clear Lycium barbarum juice were proposed.

关 键 词：枸杞 浓缩清汁 质量指标 加工工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]