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当前位置: 首页 > 文章 > 枸杞汁分离技术研究 中国果菜 2018 (11) 10-14
Position: Home > Articles > Study on the Separation Technology of Chinese Wolfberry Juice China Fruit Vegetable 2018 (11) 10-14

枸杞汁分离技术研究

作  者：
初乐;马寅斐;赵岩;丁辰;和法涛;朱风涛
单  位：
中华全国供销合作总社济南果品研究院
关键词：
枸杞汁;分离技术;压榨技术;稳定性
摘  要：
本文研究了干枸杞制取清汁过程中的分离技术,通过单因素试验和正交试验优选出最适宜的工艺参数。试验结果表明,干枸杞采用1:2比例复水,复水时间60 min,经破碎打浆后,5000 r/min离心20 min,该条件下枸杞汁得率为94.9%。此外,比较了分离与压榨得到的枸杞汁品质对比,发现两者在得率、可溶性固形物、总酸、蛋白质、脂肪方面没有明显差异,但离心后的枸杞汁多糖、胡萝卜素含量较低,稳定性较高,表明分离技术可提高枸杞汁在贮存期的稳定性,为枸杞汁加工工艺的改进提供参考依据。
译  名：
Study on the Separation Technology of Chinese Wolfberry Juice
作  者：
CHU Le;MA Yin-fei;ZHAO Yan;DING Chen;HE Fa-tao;ZHU Feng-tao;Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-operatives;
单  位：
CHU Le%MA Yin-fei%ZHAO Yan%DING Chen%HE Fa-tao%ZHU Feng-tao%Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-operatives
关键词：
Chinese wolfberry juice;;separation technology;;pressing technology;;stability
摘  要：
This paper studied the separation technology in the process of Chinese wolfberry juice. The process parameters were optimized by single factor experiment and orthogonal method. The experimental results showed that the Chinese wolfberry was re-hydrated in the ratio of 1:2, the re-hydration time was 60 min, the centrifugal speed was 5000 r/min, and the centrifugal time was 20 min. Under this condition, the yield of juice was 94.9%. In addition, comparing the quality of the juice obtained by separation and pressing, it was found that there was no significant difference in yield, soluble solids, total acid, protein and fat, but the content of polysaccharide and carotene after separation was lower. The higher stability indicated that the separation technology could improve the stability of the juice during storage, and provide reference for the improvement of the processing technology of Chinese wolfberry juice.

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