Position: Home > Articles > Studies on the Beverage Leaching Theory of Dried Plant Extraction ──Study on the Leaching Process of the Prunus Mume
FOOD SCIENCE
2001,22
(8)
40-42
植物提取饮料浸提理论研究──酸酶浸提工艺研究
作 者：
邓力;周鸿祥;吴鑫颖
单 位：
贵州工业大学轻工系
关键词：
植过提取饮料;酸酶;浸提;三维平板扩散模型
摘 要：
提出植物提取饮料概念。对酸梅浸提工艺作了研究，发现其可溶性固形物浸出过程符合三维平板扩散模型，得出酸酶浸提过程的E－t公式。该结论对核果类干果提取工艺有一定代表性。
译 名：
Studies on the Beverage Leaching Theory of Dried Plant Extraction ──Study on the Leaching Process of the Prunus Mume
作 者：
Dang Li et al.
关键词：
Beverage extracted from dried plant Prurnus mume Leaching Three－dimentional diffuzing model
摘 要：
After the research on the extraction process of the prunus mume it was found that the leaching conformsed to the three－dimentional diffusing model.The apprapriate conditions of the leaching process were 80℃/6hr with an agitation every 10min.
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