摘要
为了满足消费者渴望愉悦、健康和保健的需求,研究了以短梗五加原料制作果汁的工艺,采用三因素四水平进行正交设计,通过不同pH值、加酶量和酶解时间研究出短梗五加果汁的最佳出汁率。结果表明,短梗五加出汁率的最佳方案:pH值为3.5、加酶量为0.08 mL/kg和酶解时间为120 min。
In order to meet consumers health - care demands, the sessileflower acanthopanax bark juice - extracting technology is studied. With three - factor and four - level orthogonal experiment,the studies on different pH degree, enzyme addition and hydrolyzing time were carried out for the optimal juice extraction rate of sessileflower acanthopanax bark. The optimum extracting conditions for sessileflower acanthopanax bark juice were set as the following：pH degree3.5 ,enzyme addition 0.08 mL/kg and hydrolyzing timel20 min.
出处
《江苏调味副食品》
2010年第6期22-24,共3页
Jiangsu Condiment and Subsidiary Food
关键词
短梗五加
果汁
正交试验
出汁率
sessileflower acanthopanax bark
juice
orthogonal test
extraction rate
