【摘要】 为避免五味子饮料生产工艺中热对营养成分的破坏,促进超高压技术在饮料行业中的应用,该文提出应用超高压技术制备五味子饮料的新工艺,即原料有效成分的提取和饮料灭菌均采用超高压技术。应用均匀设计方法求得最优提取工艺,并在此基础上提出改进的实用工艺参数:压力为350 M Pa、溶剂为60%乙醇、固液比为1∶50(w/v)。饮料超高压灭菌条件:压力为400 M Pa、保压时间为5 m in。超高压提取五味子总木脂素的得率为2.99%;经超高压灭菌的饮料符合GB2759-81规定。应用超高压技术制备五味子饮料不仅确保了质量,同时还提高了生产效率,减少了设备投资。更多还原

【Abstract】 In order to avoid the thermal damage of nutritional ingredients of Schisandra Chinensis Baill beverage and promote the(application) of ultrahigh pressure technology in beverage industry,a new method of beverage processing with ultrahigh pressure technology was introduced.Ultrahigh pressure technology was used to extract the effective ingredients from Schisandra Chinensis Baill and sterile the beverage.Uniform design was used to optimize the extraction conditions of ultrahigh pressure extraction.Considering the practical conditions,the improved extraction conditions are as follows: the concentration of ethanol is 60%,pressure is 350 MPa,the ratio of solid to liquid is 1∶50.The conditions of beverage sterilization are as follows: pressure is 400 MPa,sterilizing time is(5 min).The extraction yield of total lignans is 2.99%,and the sterilizing result satisfied GB2759-81.Ultrahigh pressure technology can not only improve the quality of the Schisandra Chinensis Baill beverage,but also improve the efficiency and reduce the investment of equipments.更多还原