安徽农业科学2011，Vol.39Issue(19)：11936-11936,11939,2.
米邦塔仙人掌提汁新工艺的研究
Studies on New Extraction Technology of Juice from Opuntia Milpa Alta
汤锋 1包珍 1李明 1黄乐平2
作者信息
- 1. 江西省食品发酵研究所,江西,宜春,336000
- 2. 江西农业大学,江西,南昌,330100
- 折叠
摘要
Abstract
[ Objective] The aim was to study the new extraction technology of juice from Opuntia Milpa Alta. [ Method ] According to the principle of osmotic pressure breaking cell wall to make juice flow out, technology conditons of juice from Opuntia Milpa Alta were optimized by single-factor test experiment and orthogonal test. [ Result ] The optimal extraction technology of juice from Opuntia Milpa Alta were as follows: the proportion of Opuntia Milpa Alta and sucrose was 4:1 ( V: V); the extraction time was 12 h; the section thickness was 4 mm. Under above conditions of extraction technology, the juice rate of cacus could reach 84.90％. [ Conclusion] The research provides theoretical basis for studies on the processing production of Opuntia Milpa Alta.关键词
米邦塔仙人掌/提汁/蔗糖/新工艺Key words
Opuntia Milpa Aita/ Juice extraction/ Sucrose/ New technology分类
农业科技引用本文复制引用
汤锋,包珍,李明,黄乐平..米邦塔仙人掌提汁新工艺的研究[J].安徽农业科学,2011,39(19):11936-11936,11939,2.
