利用无机膜分离技术降低大米饮料沉淀率的研究  

Study on Reducing Rice Milk Sedimentation Ratio During Shelf Life by Ceramic Membrane Separation Technology

作　　者：傅亮[1] 欧仕益[1] 田利春[1] 

机构地区：[1]暨南大学食品科学与工程系,广州510632

出　　处：《农产品加工（下）》2005年第5期17-19,共3页Farm Products Processing

基　　金：广州市科技计划项目<功能性大米饮料的研制及中试应用>阶段成果(2004Z3-E0291)。

摘　　要：大米饮料是目前国内饮料厂家密切关注和开发的产品。大米饮料因采用富含淀粉质的大米作为原料,经水解液化后制备而成,货架期内极易发生沉淀分离现象,严重降低了产品的商品价值。采用无机膜分离技术处理大米饮料,选择合适处理工艺及参数,可除去大米饮料中微米级颗粒。研究结果表明,无机膜处理能有效解决大米饮料的沉淀问题,工艺技术稳定可靠,可取代离心分离等净化技术。Rice milk is a kind of potential drink which most of beverage manufacturing company focus on. Because of the rice milk contains some starch decompose substances,sedimentation phenomenon occurs severely often during shelf life and debase the merit of the product. Our study uses the ceramic membrane separation technology(CMST) to process the rice milk for reducing sedimentation ratio and results show excellent. The results showed that the CMST could be alterable and hopeful method instead of centrifugal technique.

关 键 词：无机膜 分离技术 大米饮料 沉淀率 

分 类 号：TS273/278[轻工技术与工程—农产品加工及贮藏工程] TS244+2[轻工技术与工程—食品科学与工程]