| 超声波辅助果胶酶法提取红枣汁工艺优化 |
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| 引用本文： | 邱卓,李志西.超声波辅助果胶酶法提取红枣汁工艺优化[J].农产品加工．学刊,2012(7):73-76. |
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| 作者姓名： | 邱卓 李志西 |
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| 作者单位： | 1. 西北农林科技大学食品科学与工程学院,陕西杨凌712100;宝鸡市质量技术监督局,陕西宝鸡721000
2. 西北农林科技大学食品科学与工程学院,陕西杨凌,712100 |
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| 摘 要： | 采用响应曲面法优化超声波辅助果胶酶法提取红枣汁的工艺研究,得到了红枣汁提取的最佳参数:超声波功率490 W,处理时间20 min,加水量10 mL/g,加酶量0.28%,在此条件下红枣汁的浸提率达到78.3%。
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| 关 键 词： | 超声波 果胶酶 红枣汁 提取 工艺优化 |
Optimization of Extraction Technology of Jujube Juice by Ultrasonic-assisted Enzymatic Lysate |
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| QIU Zhuo
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LI Zhi-xi.Optimization of Extraction Technology of Jujube Juice by Ultrasonic-assisted Enzymatic Lysate[J].Nongchanpin Jlagong.Xuekan,2012(7):73-76. |
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| Authors: | QIU Zhuo LI Zhi-xi |
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| Institution: | 1(1.College of Food Science and Engineering,Northwest A & F University,Yangling,Shaanxi 712100,China;2.Baoji Municipal Supervisory Bureau for Quality and Technology,Baoji,Shaanxi 721000,China) |
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| Abstract: | In this paper,the response surface analysis method is applied to optimize the extraction technology,and we obtain the best parameters as follows: the ultrasonic power 490 W,treatment time 20 min,adding water 10 mL/g,enzyme dosage 0.28%,in these conditions,extraction rate of jujube juice is 78.3%. |
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| Keywords: | ultrasonic pectinase jujube juice extraction technology optimization |
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