| 和田玉枣汁浸提工艺的研究 |
| |
| 引用本文： | 张文杰,陈锦屏. 和田玉枣汁浸提工艺的研究[J]. 粮食与食品工业, 2009, 16(3): 26-28 |
| |
| 作者姓名： | 张文杰 陈锦屏 |
| |
| 作者单位： | 陕西师范大学食品工程与营养科学学院,西安,710062;陕西师范大学食品工程与营养科学学院,西安,710062 |
| |
| 摘 要： | 以和田玉枣为原料，以总糖、可溶性固形物含量为指标，通过正交试验确定了和田玉枣汁浸提工艺的最佳参数为：浸提温度70℃、浸提时间70min、料液比1：12。且在此条件下，浸提所得的和田玉枣汁中固形物含量为6．48％，总糖含量为10．78％。
|
| 关 键 词： | 枣汁 提取 工艺参数 |
Investigation on extraction technology of Hetian-jade-jujube juice |
| |
| Zhang Wenjie,Chen Jinping. Investigation on extraction technology of Hetian-jade-jujube juice[J]. Cereal and Food Industry, 2009, 16(3): 26-28 |
| |
| Authors: | Zhang Wenjie Chen Jinping |
| |
| Affiliation: | Xi'an 710062 |
| |
| Abstract: | Taking total sugar content and soluble solid content as targets, the technology parameters of extracting jujube juice from Hetian-jade-jujube are studied by orthogonal experimentations. The optimum conditions of extraction technology is obtained as follows.70 ℃ of the extraction temperature, 1 ： 12 of the ratio of stuff to solvent and extracting for 70 minutes. Under the conditions, the soluble solid content is 6.48% and the total sugar content reaches 10.78%. |
| |
| Keywords: | jujube juice extraction technology parameters |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
