FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (18 ): 450-452.doi: 10.7506/spkx1002-6630-201018105
• Technology Application • Previous Articles Next Articles
ZHENG Yuan-bin,YU Jun,CHEN Tian-shun,CHENG Qi-chun
Received:
Online:
Published:
Contact:
Abstract:
Objective: To study the preparation parameters of instant powder of Momordica grosvenori Swingle Fruit. Methods: Multi-stage countercurrent extraction technology, ultrafiltration technology and reverse osmosis technology was adopted in the preparation. Results: The optimum conditions for multi-stage countercurrent extraction technology were as follows: temperature 80 ℃,the ratio of material to water 1:10, time 30 min. The extraction ratio was more than 99% under such conditions. The optimum pore size of ultrafiltration membrane was 20000 D. The maximum admissible concentration of reverse osmosis technology was 8%, and under this condition, the loss of mogroside Ⅴ was less than 0.01%. Conclusion: The proposed method is efficient, energy-saving technology, and the effective components and flavor components were reserved.
Key words: Siraitia Grosvenorii, multi-stage countercurrent extraction technology, ultrafiltration technology, reverse osmosis technology
CLC Number:
TS255.6
ZHENG Yuan-bin,YU Jun,CHEN Tian-shun,CHENG Qi-chun. Processing of Instant Powder of Momordica grosvenori Swingle Fruit[J]. FOOD SCIENCE, 2010, 31(18 ): 450-452.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201018105
https://www.spkx.net.cn/EN/Y2010/V31/I18 /450