摘要
以啤酒酵母菌悬液作为絮凝剂对浸提液进行絮凝,根据文献资料选择啤酒酵母培养时间、絮凝剂用量、温度、助凝剂种类、CaO投加量、pH值这几个因素进行单因素试验,最后以浸提液澄清率和甜叶菊苷损失率作为评价指标,分别考察啤酒酵母在各因素不同水平下对甜叶菊苷浸提液的絮凝作用。结果表明,CaO投加量这一个因素对絮凝效果的影响最为显著,其次为絮凝剂的用量,pH、温度变化对絮凝效果影响不太显著,且酵母菌絮凝效果最佳的组合为:絮凝剂用量4.8 mL,pH值为5,CaO投加量为450 mg/L,絮凝温度为30℃,此时甜叶菊苷提取液吸光度为0.204、澄清率为78.5%、损失率为16.54%。
Yeast bacteria suspension was used as flocculant to extract. The literature flocculant dosage, tem-perature, CaO dosing quantity, pH numerical single factor experiments, extract absorbance, clarify rate and loss rate of stevia glycosides were choosed as evaluation index, to investigate the factors under different levels of stevia glycosides extracts of flocculation.The results showed that the CaO dosing quantity was the significant factors, the dosage of the flocculating agent, pH, temperature change were not significant factor on the flocculation performance. The best combination of the yeast flocculation effect was as follows： flocculant dosage 4.8 mL, pH 5, CaO dosing quantity 450 mg/L, flocculation temperature of 30 ℃,the stevia glycosides extracts absorbance was 0.204, clarification rate of 78.5%, loss rate was 16.54%.
出处
《食品研究与开发》
CAS
北大核心
2016年第23期70-73,共4页
Food Research and Development
关键词
絮凝条件
絮凝效果
絮凝剂
酵母菌
化学絮凝剂
flocculation conditions
flocculation effect
flocculant
yeast
chemical flocculant
