摘要
采用自主研发50 L渐进式局部块冰冷冻浓缩中试设备浓缩可溶性固形物含量为5.0°Brix的苹果醋,通过调节搅拌速度和冷媒温度,综合能耗、时间等因素,探究两级浓缩最佳工艺条件并对其夹带进行有效回收,同时采用固相微萃取-气相色谱质谱联用技术研究苹果原醋、各级浓缩复原液、两级夹带液、夹带回收液及终极夹带的芳香物质变化。结果表明,50 kg 5.0°Brix的苹果醋在-10℃静置冻结3 h再转入-16℃,搅拌速度900 r/min,21 h可得12.5°Brix的浓缩液14.74 kg;50 kg 12.5°Brix的果醋-16℃保持4 h后转入-24℃,900 r/min,28 h可得25°Brix浓缩液15.11 kg,两级浓缩耗电量分别为72,135 kW·h。经测定,苹果醋中芳香物质有14种,含量较高的特征组分有苯甲醛、辛酸、4-乙苯酸-2-丁基酯、苯乙醇、乙酸苯乙酯等,经一级浓缩后芳香物质保留率为80.23%,二级浓缩保留率为87.73%,苹果醋最终经两级浓缩复原后芳香物质保留率可达70.39%,总损失率为2.61%。因此通过两级浓缩,同时对夹带回收循环利用,可得到浓度较高及芳香物质保留较高的苹果醋。
Used the self-developed 50 L progressive partial block freeze concentration pilot equipment to concentrate the soluble solid content of 5.0°Brix apple cider vinegar.By adjusting the stirring speed and the cold medium temperature,comprehensive energy consumption,time and other factors,explored the optimum technological conditions of the two-stage and recycle liquid entrainment effectively.And at the same time,used solid-phase micro extraction-gas chromatography mass spectrometry to explore the changes of aromatic substances in the difference of apple original vinegar,all levels of concentrated compound liquid,two-stage entrainment solution,entrainment recovery solution and ultimate entrainment.Results:The apple cider vinegar 5°Brix 50 kg-10℃still keep 3 h and then turn to-16℃,stirring speed 900 r/min,21 h after get 12.5°Brix concentrate 14.74 kg.The 50 kg of 12.5°Brix vinegar-16℃keep into-24℃after 4 h,900 r/min,after 28 h can get 25°Brix concentrate 15.11 kg.The two levels of concentrated power consumption were 72 kW·h and 135 kW·h,respectively.There were 14 kinds of aromatic substances in apple cider vinegar,and the characteristic components with high content were benzaldehyde,octanoic acid,4-ethylphenyl-2-butyl ester,benzene ethanol,phenyl-ethyl acetate,etc.The retention rate of aromatic substances after primary concentration was 80.23%,and the retention rate of secondary concentration was 87.73%.The retention rate and total loss rate of apple cider vinegar were 70.39%and 2.61%,respectively.Therefore,the concentration device can obtain the apple cider vinegar with a higher concentration and a higher retention of aromatic substances effectively by two-stage concentration of apple cider vinegar and recycling the entrainment,and it has to be useful for further improvements to the equipment and other materials.
作者
李湘勤
钟瑞敏
门戈阳
单斌
廖彩虎
钟平娟
吴蓝洁
黄钻元
LI Xiang-qin;ZHONG Rui-min;MEN Ge-yang;SHAN Bin;LIAO Cai-hu;ZHONG Ping-juan;WU Lan-jie;HUANG Zuan-yuan(School of Physics and Mechanical&Electrical Engineering,Shaoguan University,Shaoguan,Guangdong 512005,China;Henry Fok School of Food Science and Technology,Shaoguan University,Shaoguan,Guangdong 512005,China;State Key Lab of Food Science and Technology,Nanchang University,Nanchang,Jiangxi 330000,China)
出处
《食品与机械》
北大核心
2019年第9期187-192,共6页
Food and Machinery
基金
广东省公益研究与能力建设专项（编号：2015A010107018）
韶关学院校级科研项目（编号：SY2016KJ01）
关键词
苹果醋
冷冻浓缩
夹带回收
芳香成分
apple cider vinegar
freeze concentration
entrainment recovery
aromatic substances
