葡萄籽的预处理及其在饮料中的应用探究

为提高葡萄酒发酵废弃物葡萄籽的利用率,将其功能性成分提取出来并应用于饮料中。在不同温度下,对葡萄籽提取液活性炭脱色效果进行研究,同时以酸度（以柠檬酸和苹果酸1：1的混合酸添加）、糖度、浓缩葡萄汁为参数进行单因素试验,探究以葡萄籽提取物为原料调配饮料的最优条件,得出该饮料的最佳配方：混合酸（柠檬酸：苹果酸=1：1）2.4g/L、蔗糖8.0%、浓缩葡萄汁3.0%。

Research on pretreatment of grape seed and its use in beverages

With a view of improving the utilization of grape seed,a waste from wine fermentation,and using the functional ingredients extracted from it in beverages,a research was carried out at different temperatures on the effect of decolorizing grape seed extract by activated carbon.At the same time,with acidity(an acid mixture of citric acid:malic acid = 1:1 was added),sugar degree and concentrated grape juice as the parameters,an orthogonal experiment was made to investigate the optimal technology of formulating a beverage with grape seed extract as the raw material,the optimum formula of the beverage was determined as acid mixture(citric acid:malic acid = 1:1)2.4 g/L,sugar 8% and concentrated grape juice 3%.