摘要
设计了一种改进的天然香精回收装置,该装置可用于果蔬汁生产中挥发性芳香性物质的回收。对该装置的设计原理、操作方法、回收天然香精的工艺条件和回收率分别进行了探讨。结果表明:在合适的工艺条件下,以丁酸乙酯和乙酸乙酯为内标物,其回收率分别为90.1%和98.7%,脱香果汁按香精原来含量复香,感官评定与新鲜果汁比较无显著差异。
A modified system has been designed for the recovery of volatile aromatic essence in the processing of fruit and vegetable juices. The design principle, manipulation method, recovery technological condition and reclamation rate for the system are discussed in this paper. The results show that the recovery rates of ethyl butyrate and ethyl acetate as internal standards reach 90. 1 % and 98. 7 % , respectively, under the optimum technological condition, and that defragranted fruit juice restored to the same essence level as the original displays almost the same sensory score.
出处
《饮料工业》
2003年第2期43-47,共5页
Beverage Industry