摘要
本试验以五味子为原料通过浸提、澄清等工艺生产五味子浸提汁。通过单因素及正交试验确定了五味子浸提汁的最佳浸提工艺为料水比1：5，浸提温度95℃，浸提时间90min，最佳澄清方法为明胶澄清，用量0．05％。
Schisandra extractive juice was extracted and clarified from schisandra. The optimum extraction condition was determined by single factor and orthogonal experiments, water was 1：5, extraction temperature was 95 ℃, extraction time was 90 min. The results showed that the best clarification method was gelatin clarification, the added amount was 0.05%.
关键词
五味子
浸提
澄清
Schisandra
Extraction
Clarification
