桑葚色素的提取及在猕猴桃酒中的应用

摘要；以桑葚果渣为原料,采用超声波法提取桑葚色素,通过单因素试验和正交试验,考察超声波提取桑葚色素的工艺参数和提取效果,得到超声波提取的最佳条件为,提取剂60％vol乙醇溶液,提取功率400W,提取时间35min,料液比1∶20.然后将桑葚色素提取液添加到破碎的猕猴桃中,加入酵母进行发酵,得到紫红晶莹、清澈透明的猕猴桃果酒,该果酒的最佳发酵工艺为:色素提取液添加量为0.3mL/100mL;活化酵母添加量0.05％,温度为25℃,前发酵时间为7d.

Extraction of pigment from mulberry and application in kiwi wine

Using mulberries fruit dreg as raw materials.The technological conditions for ultrasonic extraction of pigment from mulberry was studied.By applying single factor and orthogonal experimental designs,extraction parameters and effect were observed and compared with those extracted by routime solvents.Results showed： the optimal to ultrasonic extraction method was solvent was 60%vol ethanol,extraction power was 400W,the extraction time was 35min,the extraction ratio was 1∶20.Then added the admiral mulberries pigment extracting into a broken kiwi,then added some yeast fermented,at last got the kiwi fruit wine like a purplish transparent crystal.The best wines on the baking process were： the pigment lotion was 35ml/100ml,the yeast at was 0.05%,the temperature was 25℃,the fermentation was 7d.