| 无核白浓缩汁加工工艺 |
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| 引用本文： | 陶立强,欧阳辉,陈国刚.无核白浓缩汁加工工艺[J].农产品加工．学刊,2020(4):44-49,67. |
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| 作者姓名： | 陶立强 欧阳辉 陈国刚 |
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| 作者单位： | 石河子大学食品学院 |
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| 基金项目： | 新疆生产建设兵团师域发展创新支持计划项目“无核白葡萄浓缩汁加工关键技术研究与中试”（20180326） |
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| 摘 要： | 以无核白葡萄干为原料,对无核白浓缩汁的生产工艺进行研究,确定最佳的工艺条件。结果表明,料液比1∶3,复水温度50℃,复水时间4 h为无核白葡萄干最佳复水条件;酶解最佳工艺条件酶解时间60 min,pH值3,酶解温度40℃;旋转蒸发最佳条件温度80℃,浓缩无核白汁可溶性固形物为40 Brix。
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| 关 键 词： | 无核白葡萄汁 复水 酶解 浓缩 |
Processing Technology of Seedless Grape Concentrated Juice |
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| TAO Liqiang,OUYANG Hui,CHEN Guogang.Processing Technology of Seedless Grape Concentrated Juice[J].Nongchanpin Jlagong.Xuekan,2020(4):44-49,67. |
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| Authors: | TAO Liqiang OUYANG Hui CHEN Guogang |
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| Institution: | (Food College,Shihezi University,Shihezi,Xinjiang 832000,China) |
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| Abstract: | To make the seedless grape raisins as the raw materials,the production process of the seedless grape concentrated juice was studied to determine the best process conditions.The results showed that the ratio of material to water 1∶3,rehydration temperature 50℃,and rehydration time 4 h.It was the best rehydration conditions for seedless white raisins.The optimal conditions for enzymatic hydrolysis were 60 min,pH value 3,and enzymatic hydrolysis temperature 40℃.The optimum temperature for rotary evaporation 80℃,and the concentrated solid content of the non-nuclear white juice 40 Brix. |
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| Keywords: | seedless grape juice rehydration enzymatic hydrolysis concentration |
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