苹果酒超滤澄清工艺的响应面法优化  

Application of Ultra-filtration Technology in Cider Clarification

作　　者：王周利[1] 伍小红[2] 岳田利[1] 张楠[1] 郭彩霞[1] 袁亚宏[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 [2]西北政法大学经济管理学院,西安710063

出　　处：《农业机械学报》2014年第1期209-213,221,共6页Transactions of the Chinese Society for Agricultural Machinery

基　　金：'十二五'国家科技支撑计划资助项目(2012BAD31B01);国家自然科学基金资助项目(31071550;31711721);农业部'948'资助项目(2011-G8-3)

摘　　要：为了改善苹果酒的澄清度和稳定性,采用超滤技术进行澄清。在单因素试验的基础上,采用Box-Behnken响应曲面法对影响苹果酒超滤的关键因素操作压力、温度和进料流速进行优化探讨。结果表明:3个因素对苹果酒澄清的影响大小依次为温度、操作压力、流速;澄清苹果酒最佳工艺条件为压力0.7 MPa,温度24℃,进料流速5.6 mL/min。超滤处理后,苹果酒的透光率为98.72%,膜通量为14.38 L/(m2·h),原酒的固有滋味和品质得到了较好保留。In order to improve the clarity and stability of cider, membrane ultra-filtration technology was used for clarification. Box-Behnken response surface methodology （RSM） was adopted to study effect of the key parameters pressure, temperature and feeding velocity on membrane flux. The results indicate that the order of three factors effects on membrane flux are as follow： temperature, pressure, feeding velocity. The optimal levels for cider clearing were obtained, including pressure of 0.7 MPa, temperature of24~C, feeding velocity of 5.6 mL/min. Under optimized conditions, the luminousness of cider is 98.72% , the membrane flux is 14.38 L/（ m2 -h） , and the flavor and quality of cider are satisfactory.

关 键 词：苹果酒 超滤膜 澄清 响应面 

分 类 号：TS261.3[轻工技术与工程—发酵工程]