玫瑰花酱
- 网络rose jam
玫瑰花酱-
以玫瑰干花与玫瑰花酱为原料，研究玫瑰色素提取的工艺条件，并对有关参数进行优化。
To study optimal extraction conditions of rose rugosa pigment from rose catsup and dry flower bud as raw material , mono-factor analysis method was adopted .
-
实验结果表明玫瑰花花酱提取最佳条件为10%柠檬酸，温度50℃，时间30min，物料浓度10g/100ml，提取一次（或15g/100ml，提取两次）。
The result shows that optimal extraction conditions of rose rugosa pigment are as follows : 10 % citric acid solution , extracting temperature 50 ℃, extracting time 30 min , solid-liquid ratio : 10g catsup / 100ml once ,( or 15g / 100ml , twice );