烫漂对菠菜和苋菜中草酸和Vc的影响.pdf

450 2010, Vol. 31, No. 18 食品科学※技术应用
速溶罗汉果粉的研制
郑远斌,郁军,陈添顺,程其春
(大闽食品漳州有限公司,福建漳州 363000)
摘要:目的:研究速溶罗汉果粉制备新工艺。方法:将罐组式动态逆流提取与膜分离、浓缩技术结合,用于
提取罗汉果提取物的开发,并研究各工艺的最佳参数。结果:罐组式动态逆流提取的最佳参数为提取温度 80℃,
料水比 1:10(g/mL),提取时间 30min,利用罐组式动态逆流提取可以大大减少后续浓缩的工作量,提取率大于 99%;
超滤膜的最适宜孔径 20000D;反渗透浓缩的最高质量浓度 8g/100mL,溢留水中甙 5 的质量浓度为 。
结论:为速溶罗汉果粉的制备提供了一种具有节能、高效,且可以最大限度保护罗汉果有效成分和风味物质的制
备新工艺。
关键词:罗汉果;速溶;罐组式动态逆流提取;膜过滤;膜浓缩
Processing of Instant Powder of Momordica grosvenori Swingle Fruit
ZHENG Yuan-bin,YU Jun,CHEN Tian-shun,CHENG Qi-chun
(Damin Foodstuff Zhangzhou Co. Ltd., Zhangzhou 363000, China)
Abstract: Objective: To study the preparation parameters of instant powder of Momordica grosvenori Swingle Fruit. Methods:
Multi-stage countercurrent extraction technology, ultrafiltration technology and reverse osmosis technology was adopted in the
preparation. Results: The optimum conditions for multi-stage countercurrent extraction technology were as follows: tempera-
ture 80 ℃,the ratio of material to water 1:10, time 30 min. The extraction ratio was more than 99% under such conditions. The
optimum pore size of ultrafiltration membrane was 20000 D. The maximum admissible concentration of reverse osmosis technology
was 8%, and under this condition, the loss of mogroside Ⅴ was less than %. Conclusion: The proposed method is efficient,
energy-saving technology, a