超声波辅助-醇沉法对浓缩杨梅汁进行脱糖  

Study on Ultrasonic-Assisted Desugar of Red Bayberry Juice Concentrated

作　　者：孙文娟[1] 张慜[1] 毛培成 范东翠[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]海通食品集团股份有限公司,浙江慈溪315300

出　　处：《食品与生物技术学报》2013年第12期1281-1286,共6页Journal of Food Science and Biotechnology

基　　金：国家"十二五"科技支撑计划项目(2012BAD27B03-3)

摘　　要：采用超声波辅助法对浓缩杨梅汁进行脱糖,通过单因素试验与正交试验对脱糖工艺进行优化,以期确定杨梅汁脱糖的最佳工艺条件。结果表明,对总糖脱除率影响因素的主次顺序为:乙醇加入量>超声波功率>醇沉时间>超声时间。根据各因素不同水平均值多重结果比较得知,超声波辅助法对浓缩杨梅汁进行脱糖的最佳工艺参数为:30 mL稀释杨梅汁中体积分数85%乙醇溶液的加入量为110 mL,超声功率200 W,超声时间45 min,醇沉时间5.2 h。In this manuscript,the process of ultrasonic-assisted desugar of the concentrated red bayberry juice was studied.The single factor test and the orthogonal test were used to study the effect of 85% ethanol content ,ultrasonic power,ultrasonic treatment time and alcohol precipitation time on the removal rate of the total sugar in the red bayberry juice.The results showed that the primary and secondary factors are as follows：85% ethanol content 〉ultrasonic power 〉alcohol precipitation time〉ultrasonic treatment time.The optimum process parameters were as follows：85% ethanol content for 110 mL/30 mL bayberry juice dilution;ultrasonic power for 200 W;uhrasonie treatment time for 45 minutes;alcohol precipitation time for 5.2 hours.

关 键 词：浓缩杨梅汁 脱糖 超声波辅助 总糖脱除率 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]