红枣浸出液的脱苦研究

Study on debitter of the extracted fluid of jujube

研究以德州乐陵金丝小枣为原料,以乙醇为浸提液,采用超声波法得红枣浸出液,此浸出液经真空浓缩,然后在10～20℃下静置并自然分层,苦味物质主要集中在上层,而下层为脱去苦味物质的的浸出液。主要根据实验数据绘出了浸出液系统,即乙醇-可溶固形物-水三元系统在10℃和20℃的相平衡图,并讨论了相图特点和脱苦操作。实验表明,脱苦方法是一个采用相平衡的物理方法,既避免了高温水煮又不加入任何添加剂,从而保证了红枣浸出液的天然美味。

Ziziphusjujube cv. Jinsixiaozao produced in Dezhoulaoling being used as raw material, ethanol as solvent, and Ultrasonic as technology, the extracted fluid was prepared. After being concentrated at vacuum tightness 0.07～0.08MPa and being stood for two hours at 10～20℃, the extracted fluid separate into two layers, the upper layer and the low layer, the bitterness components which existed in the extracted fluid concentrate only in the upper layer, and the low layer is the extracted fluid from which bitterness components have been removed. In this paper, by means of experimental data, the phase equilibrium diagrams were drawn which deal with the ternary system （ethanol, soluble solids contents, water） at 10℃ and 20℃, and the feature of the phase diagrams and debitter process was discussed. The experiments show that this debitter method is a physical process which neither involve boil at high temperature and nor add additive. Therefore the natural taste in the extracted fluid of Jinsixiaozao is kept.