红枣酶解法提汁工艺  

Extraction of jujube juice by enzymatic technique

作　　者：韩玉杰[1] 李志西[1] 

机构地区：[1]西北农林科技大学食品学院,陕西杨凌712100

出　　处：《食品工业》2003年第2期6-7,33,共3页The Food Industry

摘　　要：应用果胶酶酶解技术,对红枣中营养及生理活性成分进行浸提,通过试验确定了红枣浸提的工艺参数。试验表明,采用果胶酶酶解法浸提枣汁工艺,提取率较传统的热水法提高,所得汁液枣香浓郁、无苦味、颜色为枣红色,具有较好的稳定性。In this paper, the technology of jujube juice processing by orthogonal experiment with pectinase was studied. The optimum extracting condition was obtained. The results showed pectinase enzymatic methed was better than the hot water extraction. The product maintained the original colour and good flavour.

关 键 词：红枣 酶解法 果胶酶 活性成分 浸提工艺 工艺参数 红枣汁 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]