蜜柚果酒脱苦工艺优化研究  

Optimization of Technical Parameters for Honey Pomelo Wine Debittering

作　　者：李利君[1] 肖安风[1] 倪辉[1] 杨远帆[1] 杨秋明[1] 蔡慧农[1] 

机构地区：[1]集美大学生物工程学院,福建厦门361021

出　　处：《食品科学》2009年第10期33-37,共5页Food Science

基　　金：厦门市科技项目(3502Z20063018);福建省青年创新项目(2007F3073)

摘　　要：本实验采用吸附、添加苦味物抑制剂等方法对蜜柚果酒进行脱苦研究,并进行优化。单因素试验结果表明,大孔吸附树脂、活性碳在添加量分别为0.5%和0.4%时吸附效果最好,β-环糊精、白砂糖用量分别为0.4%和1.5%时脱苦效果最好,硅胶在0.3%时对柠檬苦素有较好的吸附效果。正交试验结果表明复合脱苦试剂的最佳组合为0.3%的大孔吸附树脂、0.3%的活性碳、0.2%的硅胶、0.2%的β-环糊精和添加1%白砂糖。The main bitter compounds in honey pomelo pulp are limonin and naringin. During the processing of honey pomelo wine from honey pomelo pulp, most the above two compounds would be retained. In this study, adsorption combined with adding bitter inhibitors method was applied to honey pomelo wine debittering. The combined debittering technology was optimized through single-factor and orthogonal tests. The results showed that strong basic anion exchange resin 201 × 7 presented low adsorption capacity, and diatomite had no obvious debittefing, so both of them were unsuitable for honey pomelo wine debittering. The best addition amounts of macroporous adsorption resin Y7, activated carbon, silica gel, β-cyclodextrin and white sugar for honey pomelo wine debittefing were 0.3%, 0.3%, 0.2%, 0.2% and 1%, respectively.

关 键 词：蜜柚果酒 柚皮苷 柠檬苦素 脱苦 

分 类 号：TS262.7[轻工技术与工程—发酵工程]