摘要
以玫瑰香葡萄为实验材料 ,采用瑞士Unipekth公司生产的芳香物回收设备 ,研究了在这一装置上从浓缩葡萄汁生产中回收芳香成分的最佳蒸发比、真空度、温度和回流比。结果表明 :减压蒸馏法回收玫瑰香葡萄汁芳香成分时 ,系统压力为0 0 192MPa、温度是 6 0℃、蒸发比为 5 0 %、回流比为 7∶1时芳香回收物浓度最高 。
With Muscat grape as the material for experiments and by using the aroma compound recovery system made by Unipekth of Switzerland, the optimum evaporation ratio,vacuum,temperature and flux ratio for the recovery of aroma compounds from concentrated grape juice processing were studied.The results indicated that the concentration of recovered aroma compornds was highest by using depressurized distillation under the following conditions:system pressure 0 019MPa,60℃,evaporation ratio 50% and flux ratio 7∶1,which were considered as the appropriate conditions for recovering aroma compounds from Muscat grape juice in the system.
出处
《饮料工业》
2001年第6期39-42,45,共5页
Beverage Industry
