正交试验优化四川三台米枣汁澄清工艺
정교시험우화사천삼태미조즙징청공예
Optimization by Orthogonal Array Design of Clarification of Jujube Juice from Ziziphus jujuba Mill ‘Mi Zao' Growing in Santai, Sichuan
  • 万方数据
    食品科学 식품과학
    FOOD SCIENCE
    2013年 18期 109-113 ,共5页

    黄彭%蒲有能%秦文%李传桂

    황팽%포유능%진문%리전계

    热烫%果胶酶%澄清%米枣 熱燙%果膠酶%澄清%米棘
    열탕%과효매%징청%미조
    blanching%pectinase%clarification%‘Mi Zao' jujube
    以米枣为原料,探讨米枣热烫、果胶酶澄清主要加工工艺参数.采用单因素试验、组合试验和正交试验确定热热烫最佳条件95℃、3min,在此条件下米枣汁褐变指数为0.124,出汁率为56.0％;果胶酶澄清的最适条件为果胶酶用量0.12g/100mL、酶解温度45℃、酶解时间2.5h、酶解pH3.5.在此条件下所得米枣汁澄清度为93.24％,浊度为78.32,果胶试验为“-”.
    이미조위원료,탐토미조열탕、과효매징청주요가공공예삼수.채용단인소시험、조합시험화정교시험학정열열탕최가조건95℃、3min,재차조건하미조즙갈변지수위0.124,출즙솔위56.0％;과효매징청적최괄조건위과효매용량0.12g/100mL、매해온도45℃、매해시간2.5h、매해pH3.5.재차조건하소득미조즙징청도위93.24％,탁도위78.32,과효시험위“-”.
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