[1]赵楠,鲁周民.生姜提汁工艺参数优化研究[J].北方园艺,2012,36(13):166-169.
　ZHAO Nan,LU Zhou-min.Optimization of Processing Technique Parameters of Zingiber officinale Juice[J].Northern Horticulture,2012,36(13):166-169.
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生姜提汁工艺参数优化研究

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第36卷 期数: 2012年13期 页码: 166-169 栏目: 出版日期: 2012-12-26
Title:
Optimization of Processing Technique Parameters of Zingiber officinale Juice
文章编号:
1001-0009(2012)13-0166-04
作者:
赵楠; 鲁周民
西北农林科技大学 林学院，陕西 杨凌 712100
Author(s):
ZHAO Nan; LU Zhou-min
College of Forestry，Northwest Agriculture and Forestry University，Yangling，Shaanxi 712100
关键词:
生姜; 提汁工艺; 双酶法; 正交优化
Keywords:
Zingiber officinale; processing technique; double-enzyme method; orthogonal experiment
分类号:
TS 255.3
文献标志码:
A
摘要:
以生姜为试验材料，采用纤维素酶和果胶酶按质量比2∶1组成的混合酶进行酶解。在单因素试验基础上，对酶用量、酶解温度和提取时间3个因素进行正交优化研究。结果表明：采用加水量为生姜质量6倍，酶用量4 800 mg/L、酶解温度45℃、提取时间40 min，对生姜提汁具有较好的效果，可用于生产操作。
Abstract:
Adopting the mixed enzyme (with a weight ratio of 2∶1 between the cellulose and pectinase) to hydrolyze Zingiber officinale.Based on the single experiment，orthogonal experiment was designed to optimize extraction technology parameters such as enzyme dosage，temperature and extraction time of ginger juice.The results showed that better extracting effect could be reached under the following conditions enzyme dosage 4 800 mg/L，enzymolysis temperature 45℃,extraction time 40 min.This method can be used for production.

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备注/Memo

第一作者简介：赵楠（1987-），女，在读硕士，研究方向为植物资源利用。
责任作者：鲁周民（1966-），男，硕士，研究员，研究方向为植物资源利用。E-mail：lzm@nwsuaf.edu.cn.
收稿日期：2012-03-26

更新日期/Last Update: 2014-09-17