摘要
比较了酶榨法、热榨法、鲜榨法和冷榨法四种方法对仙人掌多糖原汁的提取效果 ,结果表明 :鲜榨法出汁率最低 ,冷榨法其次 ,而酶榨法 (酶浓度为 0 .0 5 % )和热榨法 (10 0℃蒸汽热烫 5min)出汁率较高。而仙人掌多糖原汁中多糖的含量又以热榨法的方式含量最高 ,达到 0 .4 87%。考虑出汁率和多糖两个因素 ,采用热榨法和酶法结合的方式作为适宜的仙人掌多糖原汁的提取方式。通过正交试验得出了仙人掌多糖原汁提取工艺的最佳参数组合为热烫温度 10 0℃ ,热烫时间 3min ,酶用量 0 .0 1%。在此最佳参数组合条件下 ,仙人掌出汁率为 5 8.875 % ,多糖含量为 0 .4 95 %。
The comparison of different extracting methods that were applied to extract cactus juice were studied. The results showed: the yield of juice was the lowest with freshing extraction and it was low with freezing extraction, while it was high by pectinase-added and heating extraction. The cactus polysaccharide was 0.487% by heating extraction, the highest in the four methods. Therefore, combining the heating extraction and the pectinase-added was proper extraction method for making cactus juice in view of the yield of juice and the ingredient-cactus polysaccharide. The optimum parameters were obtained by orthogonal test at the heating temperature:100 ℃, 3min, dosage of pectinase 0.01%. The yield of juice was 58.875% and polysaccharide content was 0.495%.
出处
《食品与机械》
CSCD
2004年第5期14-17,共4页
Food and Machinery
