鲜罗汉果果汁脱色方法研究

采用3因素3水平正交设计法,以脱色率、总甙收得率为指标,筛选影响罗汉果果汁颜色和总甙收得率的因素,建立了罗汉果果汁脱色的最佳工艺。结果表明实验设计的A因素对罗汉果果汁脱色率具有显著影响,C因素对总甙收得率有显著影响。最终优选鲜罗汉果果汁的脱色条件是A2BC3(鲜罗汉果∶D900树脂重量比为3∶1;固形物含量为工艺流程可变含量,洗水量为树脂重量的4倍),工艺中试验证时脱色率为96.5%、总甙收得率高达97.7%,该工艺技术操作简单,脱色效果好,回收率高,适合于工业化大生产。

The extracting and decoloring technique of fresh Siraitia grosvenorii juice

The decoloring rate and total mogroside rate as the index,the factors affecting the decoloring and total mogroside rate technique were filtrated by orthogonal experiments with 3 factors and 3 levels to establish the best decoloring technique of Siraitia grosvenorii juice.The result showed that the effect of factor“A”and “C”were remarkable and the optimum decoloring condition was A2BC3(Fresh Siraitia grosvenorii weight:D900 resin weight was 3∶1;solid shape content for production technical process in variable,washing water was 4 double of resin weight),the decoloring rate was 96.5% and the total mogroside rate was 97.7%.It is a simple technology to operate,with high decoloring rate and total mogroside rate.This technology can be applied rightly in mass production.