摘要
黑果腺肋花楸果实涩味较重,所含的多酚类物质在酒精中易于浸出,因此加工成露酒将有助于实现黑果腺肋花楸果实的经济价值。根据黑果腺肋花楸产业发展的需要,对浸提型黑果腺肋花楸露酒的浸提工艺进行探索。结果表明:浸提型黑果腺肋花楸露酒特征吸收波长为529 nm;最佳果粉细度为40目;最佳温度为50℃,对应浸提时间为40 min;浸提溶剂为体积分数20%~60%的食用酒精;最佳料液比例1︰40;最佳震荡频率20次·min^(-1)。在此工艺条件下,产品得率为82.5%,浸提型黑果腺肋花楸露酒内溶物浓度达到最高,实现保健价值最大化。
Fruit of Aronia melanocarpa is acerbity,not suitable for direct consumption.But the polyphenols in fruits are leached easily by alcohol.Thus,it would be helpful to improve the economic value of Aronia melanocarpa fruits by processing them into fruit wine.Extraction procedures of Aronia melanocarpa fruit wine were studied for the sake of Aronia melanocarpa industry development.The experimental results showed that the characteristic absorption wavelength of the liqueur was 529 nm;the optimum fineness of fruit powder was 40 mesh;the optimum temperature was 50℃,and the leaching time was 40 min;the volume percentage of extraction solvent was 20%to 60%;the optimum proportion between material and liquid was 1:40;the best oscillation frequency was 20 times·min-1.Under those conditions,the product yield was 82.5%,the concentration of solute in liqueur was the highest,and maximized the value of health care function of Aronia melanocarpa fruit.
作者
王鹏
WANG Peng(Liaoning Provincial Institute of Forestation inArid Regions,ChaoYang 122000,China)
出处
《辽宁林业科技》
2018年第2期1-4,14,共5页
Liaoning Forestry Science and Technology
关键词
黑果腺肋花楸
露酒
浸提型
工艺研究
Aronia melanocarpa
fruit wine
extraction type
technology research
