苹果汁中果酸分离回兑技术研究  

Study on fruit acid separation and utilization in apple juice

作　　者：高振鹏[1] 袁亚宏[1] 岳田利[1] 王云阳[1] 任海峰[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2007年第12期172-176,共5页Journal of Northwest A&F University(Natural Science Edition)

基　　金：陕西省重大科技专项项目(2006KZ09-G1);2005年农业部跨越计划项目(2005-4.1);国家科技攻关引导项目--西部专项项目(2001BA901A19);国家"十一五"科技支撑计划项目(2006BAK02A24;2006BAK02A18)

摘　　要：为了对果酸回兑技术进行探讨,分析了澳洲青苹、富士和秦冠3种苹果在制备浓缩汁过程中营养物质的含量分布,并对低酸苹果汁中的果酸分离和洗脱技术进行了研究。结果表明,澳洲青苹的主要成分含量明显优于富士、秦冠苹果;D380树脂在温度25℃、果汁浓度(以糖度计,质量分数)30%、流速3 mL/min时,吸附分离果酸效果最佳;以体积分数50%的乙醇为洗脱剂,在温度25℃、流速6 mL/min、洗脱3次、洗脱剂与树脂体积比为2∶1时,对果酸的洗脱效果最优。试验证明将被分离的果酸回兑到中等酸度的浓缩苹果汁中,使其达到高酸浓缩苹果汁的技术要求是完全可行的。The nutrient substance distribution of three apple strains--Granny Smith,Fuji and Qinguan was analyzed in the processing of preparing juice concentrate and the technique of fruit acid separation and elution from low acid apple juice were studied for discussing the technique of fruit acid utilization. The re- sults showed that the nutrient content of Granny Smith strain was superior to Fuji and Qinguan strains^the parameters of best fruit acid separation efficiency for the D380 resin were：temperature 25 ℃ ,juice density 30%（in terms of sugar content）,and flow velocity 3 mL/min;the best elution conditions were. 50% etha- nol as the eluent,temperature 25 ℃ ,flowing velocity 6ml/min,3 times elutlon,and the volume scale of elu- ent versus resin 2 ： 1. This research proved that it was possible to make the medium acid apple juice con- centrate be high acid by adding the separated fruit acid.

关 键 词：浓缩苹果汁 果酸洗脱 果酸回兑 高酸浓缩汁 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]