猕猴桃干酒超滤澄清技术研究  

Study on Ultra-filtration Clarification Technique of Kiwi-fruit Dry Wine

作　　者：罗安伟[1] 刘兴华[1] 任亚梅[1] 寇莉萍[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《中国食品学报》2005年第2期55-59,共5页Journal of Chinese Institute Of Food Science and Technology

摘　　要：为避免猕猴桃干酒的后浑浊,提高其非生物稳定性,采用过滤分离的方法,对用中空纤维膜超滤澄清的猕猴桃干酒的工艺技术进行了研究。试验结果表明:超滤澄清猕猴桃干酒的最佳工艺参数为:干酒温度20～25℃,超滤压力0.04M Pa,猕猴桃干酒的流量6L/h,超滤时间17m in。用中空纤维超滤膜处理猕猴桃干酒,可降低能耗,缩短加工时间,改善产品质量。超滤能除去酒中大部分易引起沉淀、浑浊的蛋白质及酚类物质,干酒的色泽得到一定程度的改善,而对其营养成分和风味物质影响不大。超滤处理猕猴桃干酒是一种较理想的澄清方式,澄清效果显著。In order to improve the non-bio-stability of kiwi-fruit dry wine,with method of filtration,ultra-filtration(UF)clarification technique with hollow fibers was studied. Used in the kiwi-fruit dry wine,UF has the advantage of reducing energy consume,having no phase change,reducing processing time,improving product quality. UF removed most of the material that caused turbidity and sediment in wine,and retained wine nutritional elements and flavor basically. The results showed that the optimal parameters of UF were pressure 0.04MPa, temperature 20～25℃,the flow rate of wine 6L/h,filtration time 17 minutes. Clarification of kiwi-fruit dry wine by ultra-filtration is an ideal method,the effect is very obvious and the method is practicable.

关 键 词：猕猴桃干酒 澄清技术 非生物稳定性 最佳工艺参数 中空纤维超滤 超滤澄清 中空纤维膜 过滤分离 工艺技术 试验结果 超滤时间 降低能耗 加工时间 产品质量 酚类物质 风味物质 营养成分 超滤处理 效果显著 膜处理 蛋白质 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS275.2[轻工技术与工程—食品科学与工程]