| 响应面法优化枳椇果汁的制备工艺 |
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| 引用本文： | 王维彦,兰光,马力,张存莉. 响应面法优化枳椇果汁的制备工艺[J]. 北方园艺, 2011, 0(20): 156-159 |
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| 作者姓名： | 王维彦 兰光 马力 张存莉 |
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| 作者单位： | 西北农林科技大学生命科学学院,陕西杨凌,712100;吉林农业科技学院食品工程系,吉林吉林,132000 |
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| 摘 要： | 以枳犋果柄为原料,通过单因素试验和响应面法,优化工艺条件,探讨枳椇果汁的生产工艺.结果表明:枳犋果汁提取的最佳工艺参数为水浴温度50℃、液固比10∶1、pH值2.5、浸提时间4h、果胶酶0.045 g/10g干果.以此工艺制备的枳椇果汁具有枳犋特有的果香,风味独特,味道酸甜可口.
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| 关 键 词： | 枳棋 提取 果汁 响应面法 |
Optimization of Preparation Technology of Hovenia dulcis Fruit Juice by Response Surface Methodology |
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| WANG Wei-yan , LAN Guang , MA Li , ZHANG Cun-li. Optimization of Preparation Technology of Hovenia dulcis Fruit Juice by Response Surface Methodology[J]. Northern Horticulture, 2011, 0(20): 156-159 |
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| Authors: | WANG Wei-yan LAN Guang MA Li ZHANG Cun-li |
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| Affiliation: | WANG Wei-yan1,LAN Guang2,MA Li1,ZHANG Cun-li1(1.College of Life Sciences,Northwest Science and Technology University of Agriculture and Forestry,Yangling,Shaanxi 712100,2.Department of Food Engineering,Jilin Academy of Agricultural Science and Technology,Jilin,Jilin 132000) |
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| Abstract: | Taking Hovenia dulcis Thunb stalk as raw materials,used single factor experiments and response surface methods to optimize process conditions,investigated the production of Hovenia dulcis Thunb juice.The results showed that the best juice extraction process parameters of Hovenia dulcis Thunb fruit juice:temperature 50℃,liquid-to-solid ratio 10∶1,pH 2.5,extraction time 4 h,pectinase 0.045 g/10g dried fruit;Under this process the fruit juice had a unique aroma,flavor,taste sweet and sour. |
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| Keywords: | Hovenia dulcis Thunb extraction juice response surface method |
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