| 鲜枸杞浆的加工工艺条件优化 |
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| 引用本文： | 马寅斐,赵岩,初乐,丁辰,朱风涛.鲜枸杞浆的加工工艺条件优化[J].中国果菜,2014(2):31-33. |
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| 作者姓名： | 马寅斐 赵岩 初乐 丁辰 朱风涛 |
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| 作者单位： | 全国供销合作总社济南果品研究院 |
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| 基金项目： | 国家“十二五”科技支撑计划(2012BAD36B04) |
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| 摘 要： | 本文通过监测枸杞浆中的β-胡萝卜素含量，进行枸杞浆加工工艺条件的优化，得到最优工艺条件为：果浆酶添加量300mg／kg，酶解温度55℃，酶解时间1．5h；高压均质后采用0．02MPa对枸杞浆进行脱气20min。通过对枸杞浆加工工艺的优化，最终我们得到了营养成分高、性质稳定的枸杞浆产品，为今后枸杞浆的大规模工业生产提供理论依据。
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| 关 键 词： | 枸杞浆 β-胡萝卜素 工艺优化 |
Optimization of Processing Technology of Lycium barbarum Pulp |
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| MA Yin-fei;ZHAO Yan;CHU Le;DING Chen;ZHU Feng-tao.Optimization of Processing Technology of Lycium barbarum Pulp[J].China Fruit and Vegetable,2014(2):31-33. |
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| Authors: | MA Yin-fei;ZHAO Yan;CHU Le;DING Chen;ZHU Feng-tao |
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| Institution: | MA Yin-fei;ZHAO Yan;CHU Le;DING Chen;ZHU Feng-tao;Jinan Fruit Research Institute,All China Federation of Supply & Marketing Co-operatives; |
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| Abstract: | This study focuses on optimization of processing technology of Lycium barbarum pulp by monitoring β--carotene content and the results showed that the optimum conditions were 300 mg/kg pectinase dosage, 55℃ enzymolysis temperature, 1.5 h enzymolysis time. After high pressure homogenization, degassing Lycium barbarum pulp for 20 minutes under 0.02 MPa vacuum degree which can make Lycium pulp stable. |
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| Keywords: | Lycium barbarum pulp β-carotene processing optimization |
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