山楂酒发酵残渣利用工艺的研究
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摘要
山楂是一种具有多种保健功能的水果,山楂酿制的果酒具有促进消化、降低血脂等优良功效。在山楂酒的酿制过程中,会产生大量的山楂酒废渣。实验对山楂酒废渣中果胶的提取工艺进行了研究,采用稀酸提取后乙醇沉淀的方法来提取山楂酒废渣中的果胶物质,考察了酸水解温度、活性炭添加量、脱色温度及时间、乙醇的用量等。最终确定的提取工艺为:酸水解温度90℃,活性炭脱色温度25℃,添加量1.5%,时间20 min,果胶溶液与乙醇体积比2∶1。通过提取山楂酒废渣中的果胶物质,可以有效提高废果渣的利用率,减少资源的浪费,提升产品的附加值。
Hawthorn is a fruit with healthcare functions.Hawthorn wine has excellent efficacy in promoting digestion and reducing blood lipids etc.A large amount of hawthorn wine lees will be produced in hawthorn wine brewing process.In this study,the extraction of pectin from hawthorn wine lees was studied.Ethanol precipitation method was adopted for the extraction of pectin from hawthorn wine lees after acid hydrolysis.The optimum extraction conditions were summed up as follows:extraction temperature was at90 ℃;decolorization temperature was at 25 ℃;the adding level of active carbon was 1.5 %;decolorization time was 20 min;and the volume ratio of pectin solution to ethanol was 2∶1.The extraction of pectin could effectively improve the utilization rate of waste pomace,reduce resource waste,and enhance the adding value of wine products.
Hawthorn is a fruit with healthcare functions.Hawthorn wine has excellent efficacy in promoting digestion and reducing blood lipids etc.A large amount of hawthorn wine lees will be produced in hawthorn wine brewing process.In this study,the extraction of pectin from hawthorn wine lees was studied.Ethanol precipitation method was adopted for the extraction of pectin from hawthorn wine lees after acid hydrolysis.The optimum extraction conditions were summed up as follows:extraction temperature was at90 ℃;decolorization temperature was at 25 ℃;the adding level of active carbon was 1.5 %;decolorization time was 20 min;and the volume ratio of pectin solution to ethanol was 2∶1.The extraction of pectin could effectively improve the utilization rate of waste pomace,reduce resource waste,and enhance the adding value of wine products.
引文
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[2]侯玉婷,苏金芳,陈诗悦,等.不同提取方法对山楂果胶理化性质及体外抗糖化活性的影响[J].现代食品科技,2018(4):1-7.
[3]贾生平.残次山楂制取果胶[J].中国农村科技, 2006(2):26.
[4]江杨.苹果、山楂果胶性质研究及其在发酵乳中的应用[D].泰安:山东农业大学, 2017.
[5]刘晓莉,姜少娟.山楂果胶提取工艺的研究[J].黑龙江农业科学, 2014(10):107-112.
[6]陈豆弟,张露,代红灵.果胶提取工艺的研究进展[J].饮料工业, 2012(2):8-11.
[7]王娜,张陈云,戚雨妲,等.山楂果胶的提取及其食品化学特性[J].食品工业科技, 2007(11):87-89.
[8]吕海英,周露露,李进,等.准噶尔山楂果实色素提取工艺研究[J].安徽农学通报(上半月刊), 2011(9):25-27.
[9]马新芳.煤基活性炭和果胶/钛柱撑膨润土的制备及吸附性能研究[D].石河子:石河子大学, 2014.
[10]金山,王娜,孔保华,等.山楂果胶脱色工艺的研究[J].食品研究与开发, 2008(3):105-108.
[11]李梦.果胶酯化度的测定及凝胶流变性与分子结构关系研究[D].广州:暨南大学, 2017.
[12]刘丽平,张淑华,及雪敏.果胶的提取及应用研究进展[J].江苏农业科学, 2016(8):30-34.
[13]谢明勇,李精,聂少平.果胶研究与应用进展[J].中国食品学报, 2013(8):1-14.
[14]吴艳玲,杜倩,赵丽娜.西柚果皮果胶的提取工艺及性质研究[J].现代食品, 2017(9):97-99.
[15]张妍楠.胡柚果胶制备和理化性质的综合评价[D].武汉:湖北工业大学, 2014.
[16]姚园.山楂果胶和半乳糖醛酸寡糖的制备与应用研究[D].秦皇岛:河北科技师范学院, 2017.
[17]耿敬章,陈志远.橘皮果胶的提取工艺及性质研究[J].食品工业, 2013(5):82-85.
[18]杨雄麟.果胶及其在食品工业中的应用[J].今日科技,1986(2):2-3.