摘要
采用热榨法和热浸提法对苦荬菜汁进行提取试验。通过对出汁率、可溶性固形物含量和感官质量等进行综合分析与评价,探讨2种提取方法的工艺条件,同时将2种提取方法与鲜榨法进行比较分析,最终筛选出1种较合理的苦荬菜汁提取方法。结果表明,热榨法提取苦荬菜汁的最适工艺条件为:热烫温度90℃,热烫时间1 min;热浸法提取苦荬菜汁的最适工艺条件为:料水比1∶2,浸提时间2 h,浸提温度60℃;热榨法提取苦荬菜汁工艺合理,出汁率达61.84%,可溶性固形物含量达4.24%,所得苦荬菜汁苦香味浓郁、无异味,颜色青绿,稳定性好。
Heating-crushing and heating extraction were applied to extracting juice from Lactuca Indica L. Based on comprehensive evaluation of the extract rate, soluble solids and sensory quality, the technical conditions of two extracting methods and compared them to the freshly crushing were discussed. An advisable extracting method of Lactuca indica L. juice was finally determined. The results indicated that the optimal conditions of heating-crushing was scalding the material in 90 ℃ for lminute and the optimal technical conditions of heating extraction was blanching （the ratio of material to water was 1 ： 2） in 60 ℃ for 2 hours. Finally, heating-crushing of Lactuca Indica L. juice was of practical value and with an extract rate up to 60.5% and soluble solids contents merely 1.84%. Additionally, the juice was favourable without off-flavour plus with nice green colour and stability.
出处
《农产品加工（下）》
2009年第11期59-61,共3页
Farm Products Processing
关键词
苦荬菜汁
提取工艺
热榨法
热浸提法
Lactuca indica L. juice
extracting technics
heating-crushing
heating extraction
