Progressive freeze-concentration of apple juice and its application to produce a new type apple wine

被引：46

作者：

Miyawaki, Osato ^{[1
]}

Gunathilake, Mihiri ^{[2
]}

Omote, Chiaki ^{[1
]}

Koyanagi, Takashi ^{[1
]}

Sasaki, Tetsuya ^{[3
]}

Take, Harumi ^{[3
]}

Matsuda, Akira ^{[3
]}

Ishisaki, Kana ^{[4
]}

Miwa, Syouji ^{[4
]}

Kitano, Shigeru ^{[5
]}

机构：

[1] Ishikawa Prefectural Univ, Dept Food Sci, Nonoichi, Ishikawa 9218836, Japan

[2] Univ Sri Jayewardenapura, Dept Food Sci & Technol, Nugegoda, Sri Lanka

[3] Ind Res Inst Ishikawa, Food & Chem Dept, Kanazawa, Ishikawa 9208203, Japan

[4] Ishikawa Agr & Forestry Res Ctr, Kanazawa, Ishikawa 9203198, Japan

[5] Maywa Co Ltd, Kanazawa, Ishikawa 9200052, Japan

来源：

JOURNAL OF FOOD ENGINEERING | 2016年 / 171卷

基金：

日本科学技术振兴机构;

关键词：

Progressive freeze-concentration; Apple juice; Organic acid distribution; Flavor profile; Apple wine; Chaptalization; ICE; YIELD;

D O I：

10.1016/j.jfoodeng.2015.10.022

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Progressive freeze-concentration (PFC) by a tubular ice system was successfully applied to concentrate apple juice from 13.7 to 25.5 (0)Brix under a program controlled operation for the coolant temperature and the circulation pumping speed. The organic acid distribution and the flavor profile analysis revealed that no substantial differences were observed for the juice before and after concentration both in organic acids and flavor components showing the high quality concentration by PFC. This was also confirmed by electronic taste and flavor analyzers. The PFC-concentrated apple juice was fermented to obtain a new type apple wine with alcohol content as high as 13.7 vol-% without chaptalization. The organic acid distribution was slightly changed before and after fermentation while the flavor profile changed drastically. The present technique will be applicable to produce new type of wine from many other fruits. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：153 / 158

页数：6

共 23 条

[1] Physicochemical and sensory properties of apple juice concentrated by reverse osmosis and osmotic evaporation [J].