| 微波-超声波辅助浸提红枣汁工艺条件优化 |
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| 引用本文： | 杨芙莲,聂小伟.微波-超声波辅助浸提红枣汁工艺条件优化[J].食品科技,2011(2):96-100. |
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| 作者姓名： | 杨芙莲 聂小伟 |
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| 作者单位： | 陕西科技大学生命科学与工程学院; |
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| 摘 要： | 以黄河滩枣为原料,分步进行微波辅助浸提和红枣渣超声波-乙醇溶剂辅助二次浸提红枣汁,分别在单因素试验的基础上,通过正交试验优化得到最佳浸提工艺。微波辅助浸提最佳工艺条件为:微波浸提1次,微波功率360W,时间40s,加水量5mL/g,浸提率达到44.750%,总糖提取率为45.066%;枣渣超声波-乙醇辅助二次浸提最佳工艺条件为乙醇浓度100%,超声波时间30min,功率125W,温度70℃,得到红枣汁的浸提率达到65.050%,总糖提取率为53.693%,并且浸提时间短、效率高、营养成分损失少。
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| 关 键 词： | 微波 超声波 正交优化 |
Optimization on process conditions of microwave and ultrasonic extraction of jujube juice |
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| YANG Fu-lian,NIE Xiao-wei.Optimization on process conditions of microwave and ultrasonic extraction of jujube juice[J].Food Science and Technology,2011(2):96-100. |
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| Authors: | YANG Fu-lian NIE Xiao-wei |
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| Affiliation: | YANG Fu-lian,NIE Xiao-wei(College of Life Science and Engineering,Shaanxi University of Science and Technology,Xi'an 710021) |
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| Abstract: | Based on the single experiment,orthogonal experiment was designed to optimize extraction technology parameters,jujube juice is extraction by two-step which microwave and ultrasonic-ethanol solvent extraction from red jujube grown in North Shaanxi Province and jujube slag from it.The optimum microwave extraction conditions were: microwave extraction 1,microwave power 360 W,time 40 s,plus water 5 mL/g,the extraction rate of soluble solid is 44.750%,extraction rate of total sugar 45.066%.The optimum extraction... |
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| Keywords: | microwave ultrasonic orthogonal |
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