白酒发酵副产物丢糟中风味组分的超临界CO_2萃取工艺开发研究
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摘要
本课题利用超临界CO2流体萃取技术,对我国白酒发酵副产物丢糟中的风味组分进行了小试和中试开发利用研究。提出和开发出了一条白酒发酵副产物丢糟深度综合利用工业化新途径。新开发工艺是对我国传统酿酒业的一个补充,对酒厂资源充分合理利用起到了重大的推动作用。
在实验室小试的基础上,对装料系数、萃取压力、萃取温度、CO2流量、分离Ⅰ压力和分离Ⅰ温度进行了单因素和正交试验,分别以风味组分萃取率和口感效果为评价指标,确定了两套最佳工艺条件,并做了验证试验。对萃取得到的风味组分进行了口感应用效果研究,结果表明用风味组分勾调白酒能显著改善白酒的口感和香味,提高白酒的品质。
以萃取率为评价指标的优化工艺条件为：装料系数在0.6-0.7之间,萃取压力为25MPa,萃取温度为45℃,CO2流量为20L／h,分离Ⅰ压力8MPa,分离Ⅰ温度为45℃,萃取时间120-150min。此工艺条件萃取出的风味组分,用于勾调中、低档白酒。以口感为评价指标的优化条件为：装料系数在0.6-0.7之间,萃取压力为25MPa,萃取温度为45℃,CO2流量为10 L／h,分离Ⅰ压力8MPa,分离Ⅰ温度为45℃,萃取时间为120-150min。此工艺萃取出的风味组分用于勾调较高档白酒。
利用实验室小试得到的优化工艺条件进行了放大10倍的中试萃取实验,并与小试实验结果做了对比。其中产物萃取率略低于小试结果,口感接近于小试效果。但基本符合实验规律及预期范围,所得最佳小试工艺在中试设备中具有良好的适宜性。
对风味组分中总酸、总酯、风味组分含量进行了分析测定研究,结果表明白酒丢糟中含有丰富的风味组分用以勾调品质白酒,行之有效。
对工业化生产工艺进行了初步设计,并进行了经济估算。结果表明,利用超临界CO2流体萃取技术从丢糟中萃取风味组分的生产工艺路线技术上可行,不仅经济效益良好,而且减少了资源浪费与环境污染,经济效益和社会效益显著。
Small scale and pilot process study on extraction of flavor compounds from vinasse-wine fermentation byproduct with supercritical CO2 extraction technique was proformed. A new industrialized pathway to utilize comprehensively and deeply wine fermentation byproduct-yellow water was provided. The new development process was a complement to traditional wine industry, and pushed rational utilization of wine plant resourse.
On basis of laboratory small-scale experiments, The effects on extraction results of the coefficient of charge, extraction temperature, extraction pressure, the flow of CO2, the pressure and temperature of separator I were studied. By single-factor and orthogonal experiments, two sets of optimization extraction process conditions were determined using extraction yield and taste as evaluating index, respectively. The optimization extraction process conditions were used to perform test experiment.
Mouthfeel application effects were studied, and the results showed that flavor compounds were added to wine and improved the taste and mouthfeel of wine. Therefore, flavor compounds could improve the quality of wine.
The optimization process conditions using extraction yield as evaluating index were following:the coefficient of charge was 0.6-0.7; the pressure and temperature of extraction cauldron were 25MPa and 45℃, respectively; the flow of CO2 was 20L/h; the pressure and temperature of separator I was 8MPa and 45℃, respectively; the extraction time was 120-150min. The set of process conditions were used to blend mid-range and low-range wine.
The optimization process conditions using taste as evaluating index were following:the coefficient of charge was 0.6-0.7; the pressure and temperature of extraction tower were 25MPa and 45℃, respectively; the flow of CO2 was 10L/h; the pressure and temperature of separator I was 8MPa and 45℃, respectively; the extraction time was 120-150min. The set of process conditions were used to blend high-range wine.
Polit extraction experiments magnifying 10 times were performed using optimization process conditions based on small-scale optimization process conditions, and were constrsted to small-scale experiment results. The results showed that the yield was lower slightly than the yield of small-scale, and taste was near to small-scale. The whole results mainly corresponded with experimental rules and anticipating range. small-scale optimization process conditions had good adaptability in the polit eqiupments.
The contents of the total acids, total esters, flavor compounds in extraction solution were analyzed, and the analysis results showed that vinasse contained plentiful of flavor compounds,which were very effective to improve the qualitity of wine.
The whole industralized manufacturing process flow was designed and economic estimation was evaluted primarily. The results showed that extracting flavor compounds process from vinasse-wine fermentation byproduct with supercritical CO2 extraction technique was feasible in the technique. The new technitue not only brought about significant economic returns and social benefits, but also decreased wasting of resources and environmental pollution.
在实验室小试的基础上,对装料系数、萃取压力、萃取温度、CO2流量、分离Ⅰ压力和分离Ⅰ温度进行了单因素和正交试验,分别以风味组分萃取率和口感效果为评价指标,确定了两套最佳工艺条件,并做了验证试验。对萃取得到的风味组分进行了口感应用效果研究,结果表明用风味组分勾调白酒能显著改善白酒的口感和香味,提高白酒的品质。
以萃取率为评价指标的优化工艺条件为：装料系数在0.6-0.7之间,萃取压力为25MPa,萃取温度为45℃,CO2流量为20L／h,分离Ⅰ压力8MPa,分离Ⅰ温度为45℃,萃取时间120-150min。此工艺条件萃取出的风味组分,用于勾调中、低档白酒。以口感为评价指标的优化条件为：装料系数在0.6-0.7之间,萃取压力为25MPa,萃取温度为45℃,CO2流量为10 L／h,分离Ⅰ压力8MPa,分离Ⅰ温度为45℃,萃取时间为120-150min。此工艺萃取出的风味组分用于勾调较高档白酒。
利用实验室小试得到的优化工艺条件进行了放大10倍的中试萃取实验,并与小试实验结果做了对比。其中产物萃取率略低于小试结果,口感接近于小试效果。但基本符合实验规律及预期范围,所得最佳小试工艺在中试设备中具有良好的适宜性。
对风味组分中总酸、总酯、风味组分含量进行了分析测定研究,结果表明白酒丢糟中含有丰富的风味组分用以勾调品质白酒,行之有效。
对工业化生产工艺进行了初步设计,并进行了经济估算。结果表明,利用超临界CO2流体萃取技术从丢糟中萃取风味组分的生产工艺路线技术上可行,不仅经济效益良好,而且减少了资源浪费与环境污染,经济效益和社会效益显著。
Small scale and pilot process study on extraction of flavor compounds from vinasse-wine fermentation byproduct with supercritical CO2 extraction technique was proformed. A new industrialized pathway to utilize comprehensively and deeply wine fermentation byproduct-yellow water was provided. The new development process was a complement to traditional wine industry, and pushed rational utilization of wine plant resourse.
On basis of laboratory small-scale experiments, The effects on extraction results of the coefficient of charge, extraction temperature, extraction pressure, the flow of CO2, the pressure and temperature of separator I were studied. By single-factor and orthogonal experiments, two sets of optimization extraction process conditions were determined using extraction yield and taste as evaluating index, respectively. The optimization extraction process conditions were used to perform test experiment.
Mouthfeel application effects were studied, and the results showed that flavor compounds were added to wine and improved the taste and mouthfeel of wine. Therefore, flavor compounds could improve the quality of wine.
The optimization process conditions using extraction yield as evaluating index were following:the coefficient of charge was 0.6-0.7; the pressure and temperature of extraction cauldron were 25MPa and 45℃, respectively; the flow of CO2 was 20L/h; the pressure and temperature of separator I was 8MPa and 45℃, respectively; the extraction time was 120-150min. The set of process conditions were used to blend mid-range and low-range wine.
The optimization process conditions using taste as evaluating index were following:the coefficient of charge was 0.6-0.7; the pressure and temperature of extraction tower were 25MPa and 45℃, respectively; the flow of CO2 was 10L/h; the pressure and temperature of separator I was 8MPa and 45℃, respectively; the extraction time was 120-150min. The set of process conditions were used to blend high-range wine.
Polit extraction experiments magnifying 10 times were performed using optimization process conditions based on small-scale optimization process conditions, and were constrsted to small-scale experiment results. The results showed that the yield was lower slightly than the yield of small-scale, and taste was near to small-scale. The whole results mainly corresponded with experimental rules and anticipating range. small-scale optimization process conditions had good adaptability in the polit eqiupments.
The contents of the total acids, total esters, flavor compounds in extraction solution were analyzed, and the analysis results showed that vinasse contained plentiful of flavor compounds,which were very effective to improve the qualitity of wine.
The whole industralized manufacturing process flow was designed and economic estimation was evaluted primarily. The results showed that extracting flavor compounds process from vinasse-wine fermentation byproduct with supercritical CO2 extraction technique was feasible in the technique. The new technitue not only brought about significant economic returns and social benefits, but also decreased wasting of resources and environmental pollution.
引文
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