速溶罗汉果粉的研制.pdfVIP

450 2010, Vol. 31, No. 18 食品科学 ※技术应用 郑远斌，郁 军，陈添顺，程其春 (大闽食品漳州有限公司，福建 漳州 363000) 目的：研究速溶罗汉果粉制备新工艺。方法：将罐组式动态逆流提取与膜分离、浓缩技术结合，用于 提取罗汉果提取物的开发，并研究各工艺的最佳参数。结果：罐组式动态逆流提取的最佳参数为提取温度 80 ℃， 料水比 1:10(g/mL)，提取时间30min，利用罐组式动态逆流提取可以大大减少后续浓缩的工作量，提取率大于99%； 超滤膜的最适宜孔径 20000D ；反渗透浓缩的最高质量浓度8g/100mL，溢留水中甙5 的质量浓度为0.002g/100mL 。 结论：为速溶罗汉果粉的制备提供了一种具有节能、高效，且可以最大限度保护罗汉果有效成分和风味物质的制 备新工艺。 罗汉果；速溶；罐组式动态逆流提取；膜过滤；膜浓缩 Processing of Instant Powder of Momordica grosvenori Swingle Fruit ZHENG Yuan-bin ，YU Jun ，CHEN Tian-shun ，CHENG Qi-chun (Damin Foodstuff Zhangzhou Co. Ltd., Zhangzhou 363000, China) 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: tempera- ture 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 中图分类号：TS255.6 文献标识码：B 文章编号：1002-6630(2010)18-0450-03 罗汉果为葫芦科植物罗汉果(Momordica grosvenori 可以最大限度保护罗汉果有效成分和风味物质