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《Journal of Anhui Agricultural Sciences》 2009-16
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Study on the Change of Inulin in the Process of Fresh-cut Jerusalem artichoke Processing

GUO Xu-ying et al(College of Science,Liaoning Technical University,Fuxin,Liaoning 123000)  
[Objective] The aim was to research the change of inulin in the process of fresh-cut Jerusalem artichoke processing.[Method] Hot water extraction method was used to extract inulin,and spectrophotometry was used to determine the yield of inulin.[Results] Inulin was affected by temperature,pH value,storage time,packaging method and other factors in the process of fresh-cut Jerusalem artichoke processing.[Conclusion] The Jerusalem artichoke during processing should avoid high-temperature conditions,the temperature should be controlled at 80 ℃ below,avoiding strong acid or alkaline environment,pH value should be in the range of 6-8,storage time should not be too long,usually in 6 days,PE packaging method is the best to package.
【CateGory Index】: TS255.1
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