反渗透法应用于苹果酒脱醇的工艺研究

Application of reverse osmosis to dealcoholization of apple cider

【目的】研究苹果酒反渗透法脱醇的工艺条件,以得到能最大限度保留营养物质和香气成分的无醇苹果酒。【方法】采用反渗透法对苹果酒进行脱醇处理,分析压力、温度和进料流速对乙醇通量和浸出物通量的影响以及反渗透法脱醇后苹果酒品质的变化。【结果】用反渗透法对苹果酒脱醇的最佳工艺参数为压力3.0 MPa、流速5.92mL/min、温度15℃。在此条件下,乙醇通量为84.41L/(m2.h),苹果酒的酒精度从9.15°降到0.56°。【结论】用反渗透法对苹果酒进行脱醇效果明显,且对苹果酒其他理化指标影响不大。

[Objective] This study focused on the operation conditions of process that removes alcohol from apple cider by reverse osmosis to get alcohol-free apple cider with maximum retain nutrients and aro- ma compositions. [Method] Reverse osmosis was used to remove alcohol from apple cider. The effects of pressure, temperature and feeding velocity on ethanol flux and extract flux were assessed, and the quality change of apple cider was measured after alcohol was removed. [Result] The results showed that the opti- mum conditions for removal of alcohol was at a pressure of 3.0 MPa,a temperature of 15 ℃,and a feed flow rate of 5.92 mL/min. Under these conditions,the membrane flux of ethanol was 84.41 L/（m2·h） and the alcohol content of apple cider decreased from 9.15° to 0.56°. [Conclusion] Reverse osmosis can ef- fectively remove alcohol from apple cider while barely influence the other physical and chemical indexes of apple cider.