摘要：
In order to achieve the goal of reusing of apple water, the condensed water, which was obtained from the evaporation of apple juice concentrate production, was used as raw material in this paper, and its composition and concentration were also analyzed. On this basis, the water was purified and its nutrients were concentrated through the membrane separation technologies such as ultrafiltration, reverse osmosis, and then the condensed water was developed into a natural plant water beverage. The results showed that the reducing sugar, total acidity, aroma and total phenolic content of condensed water from apple juice concentrate were 150μg/mL, 98.5μg/mL, 166μg/mL, and 1.046μg/mL, respectively, while harmful metallic elements of lead, arsenic, mercury were not detected. The content ofAlicyclobacillus spp. in excess of the standards was 43 CFU/100 mL. HoweverAlicyclobacillus spp. can be removed from the condensed water by applying with the membrane separation technology of ultrafiltration (operating conditions of 40°C , 0.06 MPa) and its content would reach to less than 1 CFU/100 mL. The nutrients in condensed water which was from apple juice processing can be effectively concentrated by membrane separation technology of reverse osmosis (operating conditions of 0.5 MPa, 5°C ) , and the retention rates of reducing sugar, total acidity, aroma, and total phenol component were 95.07%, 97.61%, 87.71%, and 94.52%, respectively. Finally, if small amounts of vitamin B and vitamin C were added into this water, a drink of nutritional water with rich apple aroma can be prepared. The results in this study would lay the experimental basis for the further exploration of condensed water during apple juice concentration process and would also provide a research approach for saving water resources for Chinese apple juice concentrate companies.%为再利用苹果冷凝水，该文以苹果浓缩汁实际生产中的蒸发冷凝水为原料，采用化学及仪器分析方法确定其成分组成与含量；在此基础上利用超滤、反渗透等膜分离技术手段对其进行净化和营养物质的浓缩，继而将此冷凝水开发成一种天然的植物水饮料。试验结果表明：苹果浓缩汁生产中的冷凝水其还原糖、总酸、香气成分、总酚质量浓度依次为150、98.5、166、1.046µg/mL；未检出铅、砷、汞，而嗜酸耐热菌超标，为43 CFU/100mL，但采用超滤膜分离技术（40°C，0.06 MPa）可去除苹果冷凝水中的嗜酸耐热菌，使其含量小于1 CFU/100mL；采用反渗透膜分离技术（0.5 MPa、5°C）可使苹果汁加工的冷凝水中营养成分浓缩，对还原糖、总酸、香气、总酚成分的截留率分别为95.07%、97.61%、87.71%、94.52%；以此浓缩液为原料，再适量添加维生素B和C即可制备富含苹果香气的营养水饮品。研究结果可为苹果浓缩汁企业再利用其浓缩工序的蒸发冷凝水和节约水资源提供思路以及试验基础数据。
