琯溪蜜柚海带复合果汁加工工艺的研究

CORC > 集美大学

	琯溪蜜柚海带复合果汁加工工艺的研究
	吴光斌 ; 陈发河 ; 张其标 ; 马艳凌
刊名	http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=sspj200405017&dbcode=CJFQ&dbname=CJFQ2004
	2012-06-05 ; 2012-06-05
关键词	琯溪蜜柚海带复合果汁工艺技术 Guanxi honey pomelo kelp compound fleshy juice processing technology TS275.5
其他题名	Study on processing technology of compound fleshy juice of Guanxi honey pomelo and kelp
中文摘要	以琯溪蜜柚和海带为原料,研究了琯溪蜜柚海带复合果汁的加工工艺,并通过对比试验和正交试验确定了关键工序的最佳工艺参数。在海带浸提液中加入0.06%的冰醋酸可明显提高海带的浸提率;琯溪蜜柚汁提取时,用0.4%的果胶酶制剂在(45±2)℃下酶解处理果浆90min,可使果实的出汁率提高24%左右。通过添加稳定剂和二次高压均质(30~35MPa),解决了复合果汁产品的沉淀问题。; The processing technology of compound fleshy juice of Guanxi honey pomelo and kelp was studied. The optimal technology parameters of key processing procedure were determined. The extraction yield of kelp juice could be increased distinctly with 0.06% acetic acid. The extracting rate of Guanxi honey pomelo juice was increased by approximately 24% with 0.4% pectinase enzymolysising at (45±2)℃ for 90 min. The subsiding and substratification of compound fleshy juice were solved by adding stabilizer and homogenizing two times at 30~35MPa.; 【作者单位】集美大学生物工程学院；集美大学生物工程学院厦门·361021；厦门·361021；厦门·361021；【作者英文名】WU Guang-bin CHEN Fa-he ZHANG Qi-biao MA Yan-ling (College of Bioengineering, Jimei University, Xiamen, 361021)
语种	中文
内容类型	期刊论文
源URL	[http://ir.calis.edu.cn/hdl/235041/18646]
专题	集美大学
推荐引用方式 GB/T 7714	吴光斌,陈发河,张其标,等. 琯溪蜜柚海带复合果汁加工工艺的研究[J]. http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=sspj200405017&dbcode=CJFQ&dbname=CJFQ2004,2012, 2012.
APA	吴光斌,陈发河,张其标,&马艳凌.(2012).琯溪蜜柚海带复合果汁加工工艺的研究.http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=sspj200405017&dbcode=CJFQ&dbname=CJFQ2004.
MLA	吴光斌,et al."琯溪蜜柚海带复合果汁加工工艺的研究".http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=sspj200405017&dbcode=CJFQ&dbname=CJFQ2004 (2012).