食品与发酵工业 >

2022 , Vol. 48 >Issue 19: 131 - 136

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030384

研究报告

分子蒸馏法降低红枣酒中甲醇含量

  • 赵岩 ,
  • 李根 ,
  • 张莹 ,
  • 初乐 ,
  • 路遥 ,
  • 马寅斐 ,
  • 朱风涛 ,
  • 余晓斌
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  • 1(江南大学 生物工程学院,江苏 无锡,214122)
    2(中华全国供销合作总社济南果品研究院,山东 济南,250014)
    3(山东农业工程学院 食品科学与工程学院,山东 德州,251100)
第一作者：博士,研究员(余晓斌教授为通信作者,E-mail:xbyu@jiangnan.edu.cn)

收稿日期: 2021-12-09

  修回日期: 2022-01-15

  网络出版日期: 2022-11-01

基金资助

山东省乡村振兴科技创新提振行动计划

收起

Reducing methanol content in jujube wine by molecular distillation

  • ZHAO Yan ,
  • LI Gen ,
  • ZHANG Ying ,
  • CHU Le ,
  • LU Yao ,
  • MA Yinfei ,
  • ZHU Fengtao ,
  • YU Xiaobin
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  • 1(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(Jinan Fruit Research Institute,All China Federation of Supply & Marketing Co-operatives, Jinan 250014, China)
    3(Department of Food Science and Engineering, Shandong Agriculture and Engineering University, Dezhou 251100, China)

Received date: 2021-12-09

  Revised date: 2022-01-15

  Online published: 2022-11-01

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摘要

以红枣为原料,利用分子蒸馏脱除酶解液中的甲醇,以期降低红枣酒产品中甲醇含量。采用单因素试验和响应面设计试验优化了分子蒸馏工艺参数,并与未蒸馏红枣酒品质进行对比。结果表明,分子蒸馏最佳工艺参数为:蒸馏温度47 ℃,进料流速14 mL/min,刮板转速223 r/min,在此工艺条件下甲醇清除率为82.11%。蒸馏后酶解液的糖度上升,红枣酒的酒精度和香气成分提高,提升了红枣酒品质。因此,分子蒸馏可以作为降低红枣酒中甲醇含量有效方法。

关键词： 红枣; 分子蒸馏; 甲醇; 酒品质

本文引用格式

赵岩 , 李根 , 张莹 , 初乐 , 路遥 , 马寅斐 , 朱风涛 , 余晓斌 . 分子蒸馏法降低红枣酒中甲醇含量[J]. 食品与发酵工业, 2022 , 48(19) : 131 -136 . DOI: 10.13995/j.cnki.11-1802/ts.030384

Abstract

In order to reduce the methanol content in jujube wine, methanol in enzymatic hydrolysate was removed by molecular distillation with jujube as raw material. Single factor experiment and response surface design were used to optimize the molecular distillation process parameters, and compared the quality with undistilled wine. The results showed that the optimal process parameters of molecular distillation were distillation temperature of 47℃, feeding speed of 14 mL/min, scraping speed of 223 r/min, and the removal rate of methanol was 82.11%. After distillation, the soluble solid content of the enzymatic hydrolysate was increased, and the alcohol content and aroma components of the jujube wine were improved. Compared with undistilled jujube wine, the quality had been significantly improved. Therefore, molecular distillation can be used as an effective method to reduce the methanol content in jujube wine and this study provides technical support for the industrial application of molecular distillation.

Key words： jujube; molecular distillation; methanol

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