作　　者： ; ; ; ; ;

机构地区： 贵州省发酵工程与生物制药重点实验室

出　　处： 《食品工业科技》 2007年第4期150-152,155,共4页

摘　　要： 通过均匀设计实验优化新鲜菊芋预处理工艺,得到最佳工艺条件为:在100℃条件下烫漂10min,再在50℃干制7h。采用微波辅助提取工艺可有效提取菊芋中的菊粉,通过正交实验得到微波辅助提取菊粉的最佳工艺条件是:菊芋与水固液比1∶18,功率400W,微波作用270s,在95℃条件下提取40min,菊粉提取率高达99%。 The pretreatment process of fresh Jerusalem anichoke is achieved by the uniform design, and the optimized process is obtained as follows： the fresh Jerusalem anichoke is scalded for lOmin at 100℃, then desiccated for 7h at 50℃. The inulin from Jerusalem anichoke is extracted effectively by microwave-assisted extraction, and the optimized process is as follows：1：18 of Jerusalem anichoke to water, microwave power at 400W for 270s, further extraction at 95℃ for 40min. Under this optimal condition the rate of extraction is 99%.

关 键 词： 菊芋 预处理 微波辅助提取 菊粉

领　　域： [轻工技术与工程] [轻工技术与工程]