中国食物与营养2011，Vol.17Issue(1)：59-61,3.
红枣汁提取工艺优化研究
Optimization of Extraction Process of Jujube Juice
摘要
Abstract
The dried jujube was rinsed, dried and crushed, and then the jujube juice was extracted using enzymic method from the jujube powder.The extraction parameters were optimized throught response surface method based on single factor experiment.Both content of soluble solid and total acid were the highest under the extraction temperature 50℃ , the extraction time 2.5h, additive amount of enzyme 0.25％, and ratio of water 1∶8.关键词
红枣汁/提取工艺/响应面分析法/优化引用本文复制引用
袁超,李大鹏,赵珉慧,彭飞,苏振,何红娟..红枣汁提取工艺优化研究[J].中国食物与营养,2011,17(1):59-61,3.基金项目
安阳市科技攻关项目(2009dj010). （2009dj010）
