超声辅助微滤澄清苹果酒优化工艺

采用超声辅助微滤澄清工艺,通过单因素试验考察超声功率、超声时间和超声温度对苹果酒浊度值的影响。在此基础上,采用Box-Behnken响应曲面法,以浊度值为响应值优化超声辅助微滤澄清苹果酒工艺。结果表明,3个因素对苹果酒澄清的影响大小依次为超声功率、超声温度、超声时间;苹果酒澄清最佳工艺条件为超声功率300 W、超声温度19.12℃、超声时间25.83 min,此条件下苹果酒浊度值为0.55 NTU,与预测值的相对误差较小。该研究为降低苹果酒浑浊度和指导生产实践提供部分理论依据。

Process Optimization of Ultrasound-Assisted Microfiltration Clarification of Cider

In order to reduce the turbidity of cider,the ultrasound-assisted microfiltration clarification technology was adopted,and the effects of ultrasonic power,ultrasonic time and ultrasonic temperature on the turbidity of cider were investigated by single factor tests.Subsequently,using a Box-Behnken design,the clarification process was optimized with turbidity value as the response value.The results indicated that the effects of the three factors on the turbidity value was in the order of ultrasonic power,ultrasonic temperature and ultrasonic time.The optimum clarification conditions of cider was as follows:ultrasonic power of 300 W,ultrasonic temperature of 19.12℃,and ultrasonic time of 25.83 min.Under the optimized conditions,the turbidity value of the cider was 0.55 NTU,in good agreement with the predicted value.This study can provide some theoretical reference for reducing the turbidity of cider and guiding the production.