海红果白兰地蒸馏残液提取海红果干中糖酸工艺研究  

Extraction of sugar and acid from dried Haihong fruit with distilled liquid

作　　者：杨辉[1] 田郭鹏 刘子贤 

机构地区：[1]陕西科技大学食品与生物工程学院,陕西西安710021 [2]陕西府谷县聚金邦农产品开发公司,陕西府谷719400

出　　处：《陕西科技大学学报（自然科学版）》2015年第5期120-124,共5页Journal of Shaanxi University of Science & Technology

基　　金：国家科技部科技成果转化项目(2013GB2G000473);陕西省科技厅重大科技创新计划项目(2011ZKC11-2);陕西科技大学学术带头人团队计划项目(2013XSD19)

摘　　要：为了充分利用海红果白兰地蒸馏残液,变废为宝,在其中加入海红果干热浸提果干中的糖和酸,以便进行后续的酒精和醋酸发酵,分别考察了料液比、浸提时间、浸提温度及果胶酶添加量对浸提液总糖和总酸的影响,在单因素实验基础上,以浸提液总糖和总酸为考量指标,采用正交实验优化得到了最佳浸提条件为:料液比为1∶5,浸提时间24h,浸提温度50℃,果胶酶添加量0.3g/L.在此条件下,浸提液总糖为79.71g/L,总酸为7.26g/L,海红果白兰地醪液总糖和总酸较浸提前分别提高了77.16g/L与5.18g/L.In order to full use of distilled liquid from Haihong brandy production ,make waste profitable ,dried Haihong fruit was added into the distilled liquid to extract sugar and acid in it by a thermal extraction way ,so as to subsequent alcohol fermentation and acetic acid fer‐mentation with the distilled liquid .The factors affacting on total concentration of sugar and acid in the resultant extracted liquid were investigated ,including the mass‐volume ratio of dried fruit to distilled liquid ,extraction time ,extraction temperature and pectinase addition . Based on single factor experiments ,extraction conditions were optimized by a orthogonal test .The optimal extraction conditions are the mass‐volume ratio of dried fruit to distilled liquid of 1∶5 ,extraction time of 24 h ,extraction temperature of 50 ℃ ,pectinase addition of 0 .3 g/L .Under these conditions ,the content of total sugar in obtained juice is 79 .91 g/L , and the content of total acid is 7 .26 g/L .The content of the total sugar and total acid are in‐creased by 77 .16 g/L and 5 .18 g/L respectively .

关 键 词：海红果 水果白兰地 发酵 热浸提 正交试验 

分 类 号：TS262.7[轻工技术与工程—发酵工程]