椪柑酒的树脂脱苦工艺优化研究
目的 研究树脂对椪柑酒的脱苦效果。方法 以椪柑酒为研究对象, 采用单因素试验和正交优化试验研究X16树脂添加量、作用温度、作用时间以及转速对椪柑酒中柠檬苦素、诺米林及维生素C含量的影响。结果 X16树脂对苦味物质的脱除有显著影响。椪柑酒脱苦优化后的最佳工艺条件为: 添加4%树脂, 作用温度25 ℃, 作用时间25 min, 转速100 r/min, 柠檬苦素和诺米林脱除率分别为49.54%、33.69%, 维生素C的损失率为25.12% 。结论 树脂对椪柑酒的脱苦效果明显, 营养成分存在一定损失, 在实际生产应用中, 可加入适量糖来降低其损失或添加维生素C补充剂增强营养功能。
Objective To investigate the debittering effect of resin on citrus wine. Methods The citrus wine was taken as the research object. The single factor and orthogonal test were used to investigate the effects of X16 resin usage, adsorption temperature, adsorption time and rotation speed on limonin, nomilin and vitamin C content in citrus wine. Results The X16 had a remarkable effect on the debitterizing. The optimum debitterize conditions were as follows: the X16 resin usage was 4%, adsorption temperature was 25 ℃, adsorption time was 25 min, and rotation speed was 100 r/min. Under these conditions, the debittering rates of limonin and nomolin were 49.54% and 33.69%, and the vitamin C loss rate was 25.12%. Conclusion Resin has a splendid effect on debitterizing, but the loss of nutrient is unavoidable. In practical production application, we should consider to add suitable amount of sugar to reduce the loss or vitamin C supplements to strengthen the function of nutrition.
标题：椪柑酒的树脂脱苦工艺优化研究
英文标题：Debitterizing process optimization of resin on citrus wine
作者：
张晓丹 湖南农业大学食品科学技术学院
马胤鹏 湖南农业大学食品科学技术学院
曾璐 湖南农业大学湖南省作物种质创新与资源利用重点实验室
陈长松 天下果业开发有限公司
秦丹 湖南农业大学食品科学技术学院
中文关键词:椪柑酒,脱苦,树脂,
英文关键词:Citrus,wine, Debitter, Resin,
发表日期：2017-03-03
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