陕西科技大学学报(自然科学版)
陝西科技大學學報(自然科學版)
협서과기대학학보(자연과학판)
Journal of Shaanxi University of Science and Technology (Natural Science Edition)
2015年
5期
120-124
,共5页
海红果%水果白兰地%发酵%热浸提%正交试验
海紅果%水果白蘭地%髮酵%熱浸提%正交試驗
해홍과%수과백란지%발효%열침제%정교시험
Haihong fruit%fruit brandy%fermention%thermal extraction%orthogonal test
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24 h ,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.
為瞭充分利用海紅果白蘭地蒸餾殘液,變廢為寶,在其中加入海紅果榦熱浸提果榦中的糖和痠,以便進行後續的酒精和醋痠髮酵,分彆攷察瞭料液比、浸提時間、浸提溫度及果膠酶添加量對浸提液總糖和總痠的影響,在單因素實驗基礎上,以浸提液總糖和總痠為攷量指標,採用正交實驗優化得到瞭最佳浸提條件為:料液比為1∶5,浸提時間24 h ,浸提溫度50℃,果膠酶添加量0.3g/L.在此條件下,浸提液總糖為79.71g/L,總痠為7.26g/L,海紅果白蘭地醪液總糖和總痠較浸提前分彆提高瞭77.16g/L與5.18g/L.
위료충분이용해홍과백란지증류잔액,변폐위보,재기중가입해홍과간열침제과간중적당화산,이편진행후속적주정화작산발효,분별고찰료료액비、침제시간、침제온도급과효매첨가량대침제액총당화총산적영향,재단인소실험기출상,이침제액총당화총산위고량지표,채용정교실험우화득도료최가침제조건위:료액비위1∶5,침제시간24 h ,침제온도50℃,과효매첨가량0.3g/L.재차조건하,침제액총당위79.71g/L,총산위7.26g/L,해홍과백란지료액총당화총산교침제전분별제고료77.16g/L여5.18g/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 .