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%。
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%.
出处
《粮食与食品工业》
2009年第3期26-28,32,共4页
Cereal & Food Industry
关键词
枣汁
提取
工艺参数
jujube juice
extraction
technology parameters
