摘要
以山楂片为原料,通过正交实验确定其最佳浸提制汁工艺,以获得尽可能多的包括黄酮类化合物、山楂酸、熊果酸等生物活性成分的可溶性固形物,再通过澄清、过滤获得澄清山楂汁,为进一步加工提供原料。结果表明：最佳浸提工艺为浸提温度85℃,浸提时间1.5h,料水比1：8;果胶酶作为澄清剂效果较好,果胶酶的加入量为0.1%,温度45℃,5h之后80℃,3-5min灭酶。
Using haw slices as the raw material, get the best extracting and juice - making technique by orthogonal test to get as much as possihle soluble solids eontaining bioactive components such as flovonoid, crataegolic acid, ursolic acid and so on, and obtain the clarified haw juice by clarification and filtration for further processing. The result showed that the best technique was under the temperature of 85℃, digestion hour 1.5 h, stuff water ratio 1：8; using O. 1% pectinases as claritier, under the temperature of 45℃, 5 hours later the process of inactivation of enzyme under 80℃ for 3 -5 rain.
出处
《河南科技学院学报》
2008年第3期67-69,共3页
Journal of Henan Institute of Science and Technology(Natural Science Edition)
关键词
山楂片
浸提
澄清
总黄酮
haw slices
extracting
clarification
total flovoniods
