Study on Ultrasonic-Assisted Desugar of Red Bayberry Juice Concentrated

Abstract:

In this manuscript,the process of ultrasonic-assisted desugar of the concentrated red bayberry juice was studied.The single factor test and the orthogonal test were used to study the effect of 85% ethanol content,ultrasonic power,ultrasonic treatment time and alcohol precipitation time on the removal rate of the total sugar in the red bayberry juice.The results showed that the primary and secondary factors are as follows:85% ethanol content >ultrasonic power >alcohol precipitation time>ultrasonic treatment time.The optimum process parameters were as follows:85% ethanol content for 110 mL/30 mL bayberry juice dilution;ultrasonic power for 200 W;ultrasonic treatment time for 45 minutes;alcohol precipitation time for 5.2 hours.