| 羊栖菜多糖饮料的试制 |
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| 引用本文： | 周峙苗,邹玲玲,李国兴. 羊栖菜多糖饮料的试制[J]. 食品工业科技, 2001, 0(3): 60-62 |
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| 作者姓名： | 周峙苗 邹玲玲 李国兴 |
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| 作者单位： | 温州大学轻工工程系, |
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| 摘 要： | 介绍了羊栖菜多糖饮料的加工工艺，并重点探讨用热水浸提法从羊栖菜中提取粗多糖的工艺条件，结果表明，固液比为1∶35，pH3.0，沸点温度下浸提3h，多糖提取率达7.4%。用此提取液可配制成各种风味的羊栖菜多糖饮料。
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| 关 键 词： | 羊栖菜 多糖 饮料 加工工艺 |
Manufacture of thesargassum fusiforme polysaccharide beverage |
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| Zhou Shimiao et al.. Manufacture of thesargassum fusiforme polysaccharide beverage[J]. Science and Technology of Food Industry, 2001, 0(3): 60-62 |
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| Authors: | Zhou Shimiao et al. |
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| Affiliation: | Zhou Shimiao et al. |
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| Abstract: | Processing technique of Sargassum fusiforme polysaccharide beverage was described in this paper.Especially the technical conditions about extracting crude polysaccharide from Sargassum fusiforme with the meethod of hot water extraction were studied.Result indicated that under the condition of the ratio of dry material and water 1∶35，pH3.0 and extraction at boiling point temperature for 3h,the yield of crude polysaccharide could attain 7.4%.Various flavor of Sargassum fusiforme polysaccharide beverage could be made up with the extraced juice. |
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| Keywords: | Sargassum fusiforme polysaccharide beverage processing technique |
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