摘要
研究了微波辅助浸提技术在甜茶(Rubus suavissimus S.Lee)深加工中的应用效果,并与常规水浸提取进行了比较。在证实微波辅助浸提在提高产品得率、品质和工效等方面总体上具有明显优势的基础上,对微波强度、浸提时间、茶水比等浸提技术参数进行了优化,筛选出了微波辅助浸提的最佳技术参数,为下一步浓缩和工业化生产打下了基础。
The applying effect on the extraction technology with the help of the microwave in deep processing of the sweet tea(Rubus suavissimus S.Lee) were stuided.and has carried on the comparison with the conventional water immersion extraction. On the basis of the confirmation for extraction with the microwave in obvious advantages of increasing the rate of production yield,quality and work efficiency as a whole,the extraction technical parameter for the microwave intensity,soaking time and the proportion of tea and water has been optimized to screen out the best extraction technical parameter to lay the foundation for the next step enrichment and industrial production.
出处
《长江大学学报（自科版）（中旬）》
CAS
2009年第4期58-60,共3页
Journal of Yangtze University(Nature Science Edition)
