摘要
成熟的橄榄肉质紧密,不易提汁,传统榨汁工艺速度慢,生产效率低,原汁氧化严重。研究采用加温萃取提汁法,工艺简洁便于产业化,并能有效保留橄榄原有风味。结果表明:采用料水比1︰5(g/mL),温度50℃,时间2 h时萃取条件最佳;通过调节果汁糖酸比,可获得色,香,味俱佳的橄榄汁饮料。
It is difficult to extract ripe olive juice because the fleshy is closed, and traditional process is slow and inefficient, oxidation is also severe. The study applied heating extraction juice method; the process was simple and easy to be industrialized. The result showed that the best extractive conditions： the ratio of material to water was 1 ： 5 （g/mL）, temperature 50 ℃ and time 2 h. Adjust the ratio of sugar and acid of juice and receive the perfect juice.
出处
《食品工业》
北大核心
2013年第9期37-39,共3页
The Food Industry
关键词
橄榄汁
萃取
调配
olive juice
extraction
mix
