摘要
以陕北红枣为原料,以制取浓缩汁为目标,采用酶解提汁的方法,研究了果胶酶作用最佳环境,从而得出红枣提汁的优化工艺条件。结果表明,提取温度50℃,提取时间6h,加酶量为红枣重的0.2％～O.25％,加水量为红枣重的3倍时提取效率最高,pH值对提取量没有明显影响。
For making concentrated red jujube fruit juice from red jujube produced in North Shaanxi, this paper analyzed and conducted experiments on the best comfortable working condition of enzyme. The results showed that the extracting efficiency was highest at 50 ℃, 6 hours of total extraction time, 0. 2%-0. 25% pectase adding amount and 3 of water adding times ,The results also showed that the change of pH did not influence the extraction.
出处
《西北农业学报》
CAS
CSCD
2002年第4期52-54,共3页
Acta Agriculturae Boreali-occidentalis Sinica
关键词
酶法提取
红枣汁
工艺条件
果汁
Red jujube
Making fruit juice
Technological condition
