红甜菜萃取液蒸发浓缩过程研究(Ⅱ)红甜菜萃取液蒸发浓缩过程质量评估

食品科学 ›› 2000, Vol. 21 ›› Issue (3): 13-15.

红甜菜萃取液蒸发浓缩过程研究(Ⅱ)红甜菜萃取液蒸发浓缩过程质量评估

徐尧润，高彦祥，刘振义，毛中彦

天津轻工业学院机械工程系

出版日期:2000-03-15 发布日期:2011-11-29

The Usage and Prodution Management of Calcium Pyruvate in Health Food

XU Yao-Run, GAO Yan-Xiang, LIU Zhen-Yi, MAO Zhong-Yan

Online:2000-03-15 Published:2011-11-29

摘要/Abstract

摘要： 提出了食品液体蒸发浓缩过程质量评估概念，对红甜菜萃取液的蒸发浓缩过程提出了以溶液吸光度随时间的变化率，Ｍ＝－ｄＡ／ｄｔ为蒸发浓缩过程的质量评估准则，并在质量评估准则指导下优化蒸发浓缩过程，得出了红甜菜萃取液蒸发浓缩时抗坏血酸的最佳添加量。

关键词: 甜菜红色素, 蒸发浓缩过程, 质量评估准则, 过程优化

Abstract: A concept oil quality evaluation of evaporation concentration process for food liquid was put forward. For the evaporating concentration process of red beet extract liquid, the variation rate of beet red pigments absorbency; with respect to time .M=-dA/dt was taken as the quality evaluation criterion of evaporating concentration process.Under the guide of quality evaluation criterion the evaporating concentration process was optimized and the optimum ascorbic acid concentration in the evaporation concentration process of red beet extract liquid was gived.

Key words: Beet red pigment, Evaporation concentration process, Quality evaluation criterion, Process optimization

徐尧润, 高彦祥, 刘振义, 毛中彦. 红甜菜萃取液蒸发浓缩过程研究(Ⅱ)红甜菜萃取液蒸发浓缩过程质量评估[J]. 食品科学, 2000, 21(3): 13-15.

XU Yao-Run, GAO Yan-Xiang, LIU Zhen-Yi, MAO Zhong-Yan. The Usage and Prodution Management of Calcium Pyruvate in Health Food[J]. FOOD SCIENCE, 2000, 21(3): 13-15.

[1]	孙世萍, 代斌, 洪成林. 高效液相色谱法测定甜菜红色素[J]. 食品科学, 2006, 27(2): 215-217.
[2]	罗瑞明, 周光宏, 白杰, 刘姗姗. 牛肉冷冻干燥过程优化及最佳工艺条件的确立[J]. 食品科学, 2005, 26(11): 163-168.
[3]	徐尧润, 王福荣, 卢晓江, 毛中彦. 红甜菜萃取液蒸发浓缩过程研究(I)红甜菜萃取液蒸发浓缩动力学[J]. 食品科学, 2000, 21(2): 16-20.
[4]	周青峰, 林纬铁, 姚汝华. 发酵过程的计算机优化控制[J]. 食品科学, 1997, 18(3): 3-5.
[5]	谢光盛, 农雄民, 邓小莲, 甘润和. 食用菰红素的研制[J]. 食品科学, 1989, 10(1): 22-23.
[6]	刘志皋. 甜菜红色素的提制与应用[J]. 食品科学, 1981, 2(8): 3-6.