中国食品学报2011，Vol.11Issue(1)：126-132,7.
优化软化-酶法高黄酮山楂汁制备工艺研究
Study on the Preparation Technology of High-flavone Hawthorn Juice by Optimum Softening-Enzyme Processing
摘要
Abstract
In this paper, the hawthorn juice extraction technology was optimized by single factor experiment fraction experimental design and response surface method, using flavonoids extraction rate as main index and reducing sugar extraction rate as secondary index, and the mathematical model of hawthorn juice preparation was established. Results showed that the optimum technology of hawthorn juice preparation were: stoning hawthorn was softened in 90 ℃ hot water for 4 min first, then mashing it, added water and pectinase to cold-mashed hawthorn for 3 mL/g and 1.1 mL/L, and extracted under 54 ℃ for 148 min. Using this extraction technology, hawthorn juice with optimum nutritive retention was obtained, its flavonoids extraction rate was 93.26％, reducing sugar extraction rate reached to 96.40％关键词
山楂/制汁/优化工艺引用本文复制引用
乔聚林,陈倩,朱传合..优化软化-酶法高黄酮山楂汁制备工艺研究[J].中国食品学报,2011,11(1):126-132,7.基金项目
山东省科技公关计划(No.2009GG10009047) （No.2009GG10009047）
泰安市专项计划项目 （）
