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通过单因素试验筛选新鲜啤酒花的干燥方法,并以干酒花为原料,采用响应面法对微波提取α-酸的工艺参数进行优化研究,建立预测性良好的乙醇浓度、料液比和微波时间三因素与α-酸含量之间的数学模型。结果表明,常温鼓风干燥至新鲜啤酒花失重70%时适于α-酸的提取;微波提取啤酒花α-酸的最优工艺条件为:乙醇浓度70.74%,料液比1∶20.93,微波时间79.62 s,在此条件下,提取液中的α-酸含量最高可达14.023 3%。
Through the single factor experiment to screen the fresh hops drying method, and the dry hop as the raw material, the response surface method was used to optimize the process parameters of the microwave extraction of the α-acid, and to establish the predictable good ethanol concentration, the solid-to-liquid ratio and the microwave time t Mathematical model of factors and α-acid content. The results showed that the extraction of α-acids was suitable for the extraction of α-acids from the hops at room temperature until the weight loss of fresh hops was 70%. The optimum extraction conditions were: ethanol concentration 70.74%, solid-liquid ratio 1:20.93, microwave time 79.62 s, in this condition, the extract of the α-acid content of up to 14.023 3%.