黑果腺肋花楸果汁生物降糖工艺研究

在黑果腺肋花楸多酚浸膏加工中,需要在不改变多酚类物质原有结构和性质的情况下,有效降低果汁的糖度。利用生物法,可将黑果腺肋花楸果汁中的糖分转化成CO_2、水和乙醇,然后利用蒸馏法除去,从而实现降糖目标。影响生物降糖的主要因素包括降糖温度、通气量和降糖pH值,通过对黑果腺肋花楸果汁生物降糖的研究,得出最佳降糖温度为果汁中心温度30℃,最佳通气量为30 v/v·h,最佳降糖pH值为4～4.5。黑果腺肋花楸果汁糖度降低到1%以下,降糖比率达到94.3%以上。

Study on Reducing Sugar Content Technology of Aronia melanocarpa Juice by Biological Method

In the processing of polyphenol extract from Aronia, it is necessary to effectively reduce the sugar content of fruit juice without changing the original structure and properties of polyphenols. Sugar in the juice of Aronia can be converted into CO2, water and ethanol by biological method, and then be removed by distillation, so as to achieve the goal of reducing sugar. The main factors affecting sugar reduction include: temperature, ventilation volume and pH value. Through the study of effect on sugar reduction of Arona juice, the conclusion has been got: the optimum temperature is 30℃ in the center of the juice, the optimum ventilation volume is 30 v/v·h, and the optimum pH value is 4~4.5. The sugar content of fruit juice of Aronia is reduced to less than 1%, and the sugar reduction rate reachs more than 94.3%.