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刊物期号: 201901

山楂酒发酵残渣利用工艺的研究(105)

作者: 厉盈颖,陈  鑫,张俊杰

地址:淮海工学院 海洋生命与水产学院,江苏 连云港 邮编:222000
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。
关键词 山楂酒发酵残渣; 果胶; 废渣利用
中图分类号: TS262.7;TS261.9;TS261.4 文献标识码: A 文章编号: 1001-9286(2019)01-0105-05

英文标题: Utilization of Hawthorn Wine Lees

英文作者: LI Yingying, CHEN Xin and ZHANG Junjie

英文地址: College of Marine Life and Fisheries, Huaihai Institute of Technology, Lianyungang, Jiangsu 222000, China

英文摘要 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 at 90 ℃; 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.
英文关键词 hawthorn wine lees; pectin; lees recycle
      

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