摘要
本文研究了酸枣的间歇浸取、半连续逆流浸取、连续逆流浸取工艺，提出了最佳浸取条件。在浸取温度为５５℃，水枣比为３．８时，连续逆流浸取工艺浸取率达到９２％，浸汁浓度为１４°Ｂｒｉｘ。并用浸取能力值对这三种工艺进行了评价。
The batch, semi-continuous and continuous counter flow extraction for manufacturing jujube extract were studied in this paper. The optimum condition of extraction is temperatrue 55℃, ratio of water to jujube 3.8. The extraction yield is 92% by using the continuous counter flow opertion. The concentration of jujube in extraction liquid is 14℃ Brix. An evaluation for three opertions was made by the fartor of exctraction ability.
出处
《北京轻工业学院学报》
1994年第1期47-51,共5页
Journal of Beijing Institute of Light Industry
关键词
酸枣
酸枣汁
浸取
工艺
饮料
jujube extract, batch extraction,semi-continuous counter flow extraction, continuous counter flow extraction.
