利用苹果浓缩汁生产中的蒸发冷凝水制备营养水饮品
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摘要
为再利用苹果冷凝水,该文以苹果浓缩汁实际生产中的蒸发冷凝水为原料,采用化学及仪器分析方法确定其成分组成与含量;在此基础上利用超滤、反渗透等膜分离技术手段对其进行净化和营养物质的浓缩,继而将此冷凝水开发成一种天然的植物水饮料。试验结果表明:苹果浓缩汁生产中的冷凝水其还原糖、总酸、香气成分、总酚质量浓度依次为150、98.5、166、1.046μg/m L;未检出铅、砷、汞,而嗜酸耐热菌超标,为43 CFU/100m L,但采用超滤膜分离技术(40℃,0.06 MPa)可去除苹果冷凝水中的嗜酸耐热菌,使其含量小于1 CFU/100m L;采用反渗透膜分离技术(0.5 MPa、5℃)可使苹果汁加工的冷凝水中营养成分浓缩,对还原糖、总酸、香气、总酚成分的截留率分别为95.07%、97.61%、87.71%、94.52%;以此浓缩液为原料,再适量添加维生素B和C即可制备富含苹果香气的营养水饮品。研究结果可为苹果浓缩汁企业再利用其浓缩工序的蒸发冷凝水和节约水资源提供思路以及试验基础数据。
In order to achieve the goal of reusing of apple water, the condensed water, which was obtained from the evaporation of apple juice concentrate production, was used as raw material in this paper, and its composition and concentration were also analyzed. On this basis, the water was purified and its nutrients were concentrated through the membrane separation technologies such as ultrafiltration, reverse osmosis, and then the condensed water was developed into a natural plant water beverage. The results showed that the reducing sugar, total acidity, aroma and total phenolic content of condensed water from apple juice concentrate were 150 μg/mL, 98.5 μg/mL, 166 μg/mL, and 1.046 μg/mL, respectively, while harmful metallic elements of lead, arsenic, mercury were not detected. The content of Alicyclobacillus spp. in excess of the standards was 43 CFU/100 mL. However Alicyclobacillus spp. can be removed from the condensed water by applying with the membrane separation technology of ultrafiltration(operating conditions of 40 ℃, 0.06 MPa) and its content would reach to less than 1 CFU/100 mL. The nutrients in condensed water which was from apple juice processing can be effectively concentrated by membrane separation technology of reverse osmosis(operating conditions of 0.5 MPa, 5 ℃), and the retention rates of reducing sugar, total acidity, aroma, and total phenol component were 95.07%, 97.61%, 87.71%, and 94.52%, respectively. Finally, if small amounts of vitamin B and vitamin C were added into this water, a drink of nutritional water with rich apple aroma can be prepared. The results in this study would lay the experimental basis for the further exploration of condensed water during apple juice concentration process and would also provide a research approach for saving water resources for Chinese apple juice concentrate companies.
In order to achieve the goal of reusing of apple water, the condensed water, which was obtained from the evaporation of apple juice concentrate production, was used as raw material in this paper, and its composition and concentration were also analyzed. On this basis, the water was purified and its nutrients were concentrated through the membrane separation technologies such as ultrafiltration, reverse osmosis, and then the condensed water was developed into a natural plant water beverage. The results showed that the reducing sugar, total acidity, aroma and total phenolic content of condensed water from apple juice concentrate were 150 μg/mL, 98.5 μg/mL, 166 μg/mL, and 1.046 μg/mL, respectively, while harmful metallic elements of lead, arsenic, mercury were not detected. The content of Alicyclobacillus spp. in excess of the standards was 43 CFU/100 mL. However Alicyclobacillus spp. can be removed from the condensed water by applying with the membrane separation technology of ultrafiltration(operating conditions of 40 ℃, 0.06 MPa) and its content would reach to less than 1 CFU/100 mL. The nutrients in condensed water which was from apple juice processing can be effectively concentrated by membrane separation technology of reverse osmosis(operating conditions of 0.5 MPa, 5 ℃), and the retention rates of reducing sugar, total acidity, aroma, and total phenol component were 95.07%, 97.61%, 87.71%, and 94.52%, respectively. Finally, if small amounts of vitamin B and vitamin C were added into this water, a drink of nutritional water with rich apple aroma can be prepared. The results in this study would lay the experimental basis for the further exploration of condensed water during apple juice concentration process and would also provide a research approach for saving water resources for Chinese apple juice concentrate companies.
引文
[1]赵德英,袁继存,徐锴,等.近10年来国内外苹果产销分析[J].中国果树,2016(3):87-93.Zhao Deying,Yuan Jicun,Xu Kai,et al.The analysis for the production and sales situation of apple in domestic and foreign markets during recently ten years[J].China Fruits,2016(3):87-93.(in Chinese with English abstract)
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[7]侯丽芳,王菊侠.苹果二次汁汽冷凝水浸提绿茶的因素分析[J].食品工程,2014(1):30-33.Hou Lifang,Wang Juxia.Analysis of extracting green tea by apple juice evaporation condensation water[J].Food Engineering,2014(1):30-33.(in Chinese with English abstract)
[8]李敏.浓缩苹果汁加工工艺对芳香物质的影响及工艺优化研究[D].杨凌:西北农林科技大学,2011.Li Min.Effects of the Processing Technology of Concentrated Apple Juice on Aroma Components and Process Optimization[D].Yang Ling:North West Agriculture and Forestry University,2011.(in Chinese with English abstract)
[9]曲昆生,董杰.我国苹果深加工行业亟待解决的几个问题[J].山东食品发酵,2010(1):48-49.Qu Kunsheng,Dong Jie.Several problems of apple processing industry must to be solved quikly[J].Shandong Food Ferment,2010(1):48-49.(in Chinese with English abstract)
[10]Fátima Rojas-Serrano,Jorge Ignacio Pérez,Miguelángel Gómez.Comparative study of in-line coagulation and/or ozonization pre-treatment for drinking-water production with spiral-wound ultrafiltration membranes[J].Chemical Engineering and Processing:Process Intensification,2016,105:21-29.
[11]苏鹤,杨瑞金,赵伟,等.紫薯花色苷的超滤和树脂联用纯化工艺[J].食品工业科技,2016,37(10):268-272.Su He,Yang Ruijing,Zhao Wei,et al.Purification of anthocyanins from purple sweet potato by combination of ultrafiltration and macroporous resin[J].Science and Technology of Food Industry,2016,37(10):268-272.(in Chinese with English abstract)
[12]Monique H.Vingerhoeds,Mariska A.Nijenhuis-de Vries,Nienke Ruepert,d LH.Van,W.L.Bredie.Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation[J].Water Research,2016,94:42-51.
[13]何忠,王志良,杨绍贵,等.基于纳滤、反渗透膜工艺的饮用水安全研究[J].环境科技,2016,29(2):29-32.He Zhong,Wang Zhiliang,Yang Shaogui,et al.Safety guarantee of drinking water on basis of NF and ROtechnology[J].Environmental Science and Technology,2016,29(2):29-32.(in Chinese with English abstract)
[14]徐国荣.基于纳米纤维的反渗透复合膜的制备及性能研究[D].北京:北京化工大学,2014.Xu Guorong.Preparation of Electrospun Nanofibrous Membranes Supported Polyamide Thin Film Composite Membranes and Their Separation Properties Research[D].Beijing:Beijing University of Chemical Technology,2014.(in Chinese with English abstract)
[15]吕玉正,杨佳富,师杰,等.反渗透膜清洗试验分析[J].电子测试,2014(5):4-6.LüYuzheng,Yang Jiafu,Shi Jie,et al.Experimental study of reverse osmosis membrane cleaning[J].Electronic Test,2014(5):4-6.(in Chinese with English abstract)
[16]胡建鸿.复合氨基酸和复合维生素功能口服液的研究[D].杭州:浙江大学,2008.Hu Jianhong.The Study of Founctional Oral Solution With Compound Amino Acid and Compound Vitamines[D].Hangzhou:Zhajiang University,2008.(in Chinese with English abstract)
[17]Plata-Guerrero R,Guerra-Hernandez E,Garcia-Villanova B.Determination of reducing sugar and asparagine in potatoes[J].Journal of Liquid Chromatography&Related Technologies,2009,32(17):2556-2568.
[18]李颖畅,吕艳芳,励建荣.Folin-Ciocalteu法测定不同品种蓝莓叶中多酚含量[J].中国食品学报,2014,14(1):273-278.Li Yingchang,Lv Yanfang,Li Jianrong.Determination of polyphenol content in different varieties blueberry leaves by folin-ciocalteu colorimetry[J].Journal of Chinese Institute of Food Science and Technology,2014,14(1):273-278.(in Chinese with English abstract)
[19]王道平,甘秀海,梁志远,等.固相微萃取法与同时蒸馏萃取法提取茶叶香气成分[J].西南农业学报,2013,26(1):131-135.Wang Daoping,Gan Xiuhai,Liang Zhiyuan,et al.Analysis on aroma compositions of tea by SPME and SDE[J].South west China Journal of Agricultural Sciences,2013,26(1):131-135.(in Chinese with English abstract)
[20]宋来庆,赵玲玲,刘美英,等.富士苹果浓红色芽变品种果实品质和香气成分差异分析[J].山东农业科学,2016,48(3):43-46.Song Laiqing,Zhao Lingling,Liu Meiying,et al.Differential analysis of fruit quality and aroma components of thick-red bud sports Fuji apple[J].Shandong Agricultural Sciences,2016,48(3):43-46.(in Chinese with English abstract)
[21]Jinjin Pei,Tianli Yue,Yahong Yuan.Control of Alicyclobacillus acidoterrestris in fruit juices by a newly discovered bacteriocin[J].World Journal of Microbiology and Biotechnology,2014,30(3):855-863.
[22]Evangelia Komitopoulou,Ioannis S Boziaris,Alison EDavies,et al.Alicyclobacillus acidoterrestris in fruit juices and its control by nisin[J].International Journal of Food Science&Technology,1999,34(1):81-85.
[23]赵姗姗.用于高温凝结水回用的超滤和纳滤膜的制备及性能研究[D].哈尔滨:哈尔滨工业大学,2013.Zhao Shanshan.Preparation and Properities of Ultrafiltration and Nanofiltration Membrane for High Temperature Condensed Water Recycle[D].Harbin:Harbin Institue of Technology,2013.(in Chinese with English abstract)
[24]金唐慧.反渗透浓缩对中药物料体系渗透压等理化参数的影响及其膜动力学研究[D].南京:南京中医药大学,2014.Jin Tanghui.The Influence of Reverse Osmosis Concentrate for the Physical and Chemical Parameters Such as Osmotic Pressure of Chinese Herbal Materials[D].Nanjing:Nanjing University of Chinese medicine,2014.(in Chinese with English abstract)
[2]公丽艳,孟宪军,刘乃侨,等.基于主成分与聚类分析的苹果加工品质评价[J].农业工程学报,2014,30(13):276-285.Gong Liyan,Meng Xianjun,Liu Naiqiao,et al.Evaluation of apple quality based on principal component and hierarchical cluster analysis[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2014,30(13):276-285.(in Chinese with English abstract)
[3]杨慧莲,刘军弟,时卫平,等.世界苹果主产国生产、加工、贸易与消费状况分析[J].北方园艺,2015(10):166-169.Yang Huilian,Liu Jundi,Shi Weiping,et al.Analysis on apple production,processing,trade and consumption situation in major apple producing countries[J].Northern Horticulture,2015(10):166-169.(in Chinese with English abstract)
[4]王向斌.陕西省苹果市场影响因素分析[D].杨凌:西北农林科技大学,2015.Wang Xiangbing.The Factors Analisis of Apple Market in Shaanxi Province[D].Yang Ling:North West Agriculture and Forestry University,2015.(in Chinese with English abstract)
[5]张欣.苹果产业价值链价值增值研究[D].杨凌:西北农林科技大学,2013.Zahng Xin.A Research on Added-Value of the Apple Industrial Value-Chain[D].Yang Ling:North West Agriculture and Forestry University,2013.(in Chinese with English abstract)
[6]王秀娟.陕西苹果生产与出口贸易研究[D].杨凌:西北农林科技大学,2012.Wang Xiujuan.Research on Production and Export Trade of the Apples in Shaanxi[D].Yang Ling:North West Agriculture and Forestry University,2012.(in Chinese with English abstract)
[7]侯丽芳,王菊侠.苹果二次汁汽冷凝水浸提绿茶的因素分析[J].食品工程,2014(1):30-33.Hou Lifang,Wang Juxia.Analysis of extracting green tea by apple juice evaporation condensation water[J].Food Engineering,2014(1):30-33.(in Chinese with English abstract)
[8]李敏.浓缩苹果汁加工工艺对芳香物质的影响及工艺优化研究[D].杨凌:西北农林科技大学,2011.Li Min.Effects of the Processing Technology of Concentrated Apple Juice on Aroma Components and Process Optimization[D].Yang Ling:North West Agriculture and Forestry University,2011.(in Chinese with English abstract)
[9]曲昆生,董杰.我国苹果深加工行业亟待解决的几个问题[J].山东食品发酵,2010(1):48-49.Qu Kunsheng,Dong Jie.Several problems of apple processing industry must to be solved quikly[J].Shandong Food Ferment,2010(1):48-49.(in Chinese with English abstract)
[10]Fátima Rojas-Serrano,Jorge Ignacio Pérez,Miguelángel Gómez.Comparative study of in-line coagulation and/or ozonization pre-treatment for drinking-water production with spiral-wound ultrafiltration membranes[J].Chemical Engineering and Processing:Process Intensification,2016,105:21-29.
[11]苏鹤,杨瑞金,赵伟,等.紫薯花色苷的超滤和树脂联用纯化工艺[J].食品工业科技,2016,37(10):268-272.Su He,Yang Ruijing,Zhao Wei,et al.Purification of anthocyanins from purple sweet potato by combination of ultrafiltration and macroporous resin[J].Science and Technology of Food Industry,2016,37(10):268-272.(in Chinese with English abstract)
[12]Monique H.Vingerhoeds,Mariska A.Nijenhuis-de Vries,Nienke Ruepert,d LH.Van,W.L.Bredie.Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation[J].Water Research,2016,94:42-51.
[13]何忠,王志良,杨绍贵,等.基于纳滤、反渗透膜工艺的饮用水安全研究[J].环境科技,2016,29(2):29-32.He Zhong,Wang Zhiliang,Yang Shaogui,et al.Safety guarantee of drinking water on basis of NF and ROtechnology[J].Environmental Science and Technology,2016,29(2):29-32.(in Chinese with English abstract)
[14]徐国荣.基于纳米纤维的反渗透复合膜的制备及性能研究[D].北京:北京化工大学,2014.Xu Guorong.Preparation of Electrospun Nanofibrous Membranes Supported Polyamide Thin Film Composite Membranes and Their Separation Properties Research[D].Beijing:Beijing University of Chemical Technology,2014.(in Chinese with English abstract)
[15]吕玉正,杨佳富,师杰,等.反渗透膜清洗试验分析[J].电子测试,2014(5):4-6.LüYuzheng,Yang Jiafu,Shi Jie,et al.Experimental study of reverse osmosis membrane cleaning[J].Electronic Test,2014(5):4-6.(in Chinese with English abstract)
[16]胡建鸿.复合氨基酸和复合维生素功能口服液的研究[D].杭州:浙江大学,2008.Hu Jianhong.The Study of Founctional Oral Solution With Compound Amino Acid and Compound Vitamines[D].Hangzhou:Zhajiang University,2008.(in Chinese with English abstract)
[17]Plata-Guerrero R,Guerra-Hernandez E,Garcia-Villanova B.Determination of reducing sugar and asparagine in potatoes[J].Journal of Liquid Chromatography&Related Technologies,2009,32(17):2556-2568.
[18]李颖畅,吕艳芳,励建荣.Folin-Ciocalteu法测定不同品种蓝莓叶中多酚含量[J].中国食品学报,2014,14(1):273-278.Li Yingchang,Lv Yanfang,Li Jianrong.Determination of polyphenol content in different varieties blueberry leaves by folin-ciocalteu colorimetry[J].Journal of Chinese Institute of Food Science and Technology,2014,14(1):273-278.(in Chinese with English abstract)
[19]王道平,甘秀海,梁志远,等.固相微萃取法与同时蒸馏萃取法提取茶叶香气成分[J].西南农业学报,2013,26(1):131-135.Wang Daoping,Gan Xiuhai,Liang Zhiyuan,et al.Analysis on aroma compositions of tea by SPME and SDE[J].South west China Journal of Agricultural Sciences,2013,26(1):131-135.(in Chinese with English abstract)
[20]宋来庆,赵玲玲,刘美英,等.富士苹果浓红色芽变品种果实品质和香气成分差异分析[J].山东农业科学,2016,48(3):43-46.Song Laiqing,Zhao Lingling,Liu Meiying,et al.Differential analysis of fruit quality and aroma components of thick-red bud sports Fuji apple[J].Shandong Agricultural Sciences,2016,48(3):43-46.(in Chinese with English abstract)
[21]Jinjin Pei,Tianli Yue,Yahong Yuan.Control of Alicyclobacillus acidoterrestris in fruit juices by a newly discovered bacteriocin[J].World Journal of Microbiology and Biotechnology,2014,30(3):855-863.
[22]Evangelia Komitopoulou,Ioannis S Boziaris,Alison EDavies,et al.Alicyclobacillus acidoterrestris in fruit juices and its control by nisin[J].International Journal of Food Science&Technology,1999,34(1):81-85.
[23]赵姗姗.用于高温凝结水回用的超滤和纳滤膜的制备及性能研究[D].哈尔滨:哈尔滨工业大学,2013.Zhao Shanshan.Preparation and Properities of Ultrafiltration and Nanofiltration Membrane for High Temperature Condensed Water Recycle[D].Harbin:Harbin Institue of Technology,2013.(in Chinese with English abstract)
[24]金唐慧.反渗透浓缩对中药物料体系渗透压等理化参数的影响及其膜动力学研究[D].南京:南京中医药大学,2014.Jin Tanghui.The Influence of Reverse Osmosis Concentrate for the Physical and Chemical Parameters Such as Osmotic Pressure of Chinese Herbal Materials[D].Nanjing:Nanjing University of Chinese medicine,2014.(in Chinese with English abstract)