【摘要】 根据中亚沙棘原汁油、汁、渣的比重差及产品产量、质量对加工条件的要求,该研究采用逐级破碎、排渣、三相分离及对加工温度、流量、浓度、颗粒度等的控制,取得了较好的工艺效果。沙棘果肉油的原汁出油率为2.69％,对原汁所含油得率55％;分离后原汁含油率0.03％～0.35％,Vc保存率90％,含固率4％～7％,果肉平均粒径3～5μm;果酱原料含固率23％,含油率7.00％～9.00％;分离果渣中沙棘种子发芽正常;果肉油、果酱、浓果汁、果汁成品符合质量标准,日加工沙棘鲜果达8 t。更多还原

【Abstract】 Since the rate of oil content pressed from the crude juice in the fresh fruits of H. rhamnoides L. subsp. turkestanica Rousi is up to 4.8%, in this study, according to the differences among the specific weights of oil, juice, residue, and the demands for processing conditions of products, including its yield and quality, the following technological effects have been achieved by breaking class by class, draining off residue, three-phase separation, as well as controlling the processing temperature, flow rate, concentration and granule size etc. They are as follows: The percentage of flesh oil yield separated from crude juice is 2.69 %, which is 55% of oil contained in crude juice. After separation,0.03 %~0.35 % of oil content, 90 % of the preservation of vitamine C, 4 %-7 % of solid material content, and the granules with average diameter of 3~5μm, still remained in the crude juice. In jam material, the percentage of solid material and of oil content are 23 % and 7 %~9 % respectively.更多还原