无机陶瓷膜澄清荔枝汁工艺的研究  

Utilization of inorganic membranes for lychee juice clarification

作　　者：郑佳俐[1,2] 柯范生[1] 陈丽娇[1,2] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建省农副产品保鲜技术开发基地,福建福州350002

出　　处：《福建农业学报》2008年第3期310-313,共4页Fujian Journal of Agricultural Sciences

基　　金：福建省科技重大专项(2004NZ02-3)

摘　　要：对无机陶瓷膜澄清荔枝汁进行了研究。分析产品的营养成分和评价感观指标,筛选出最佳过滤孔径及最佳操作参数。结果表明通过0.2μm膜澄清得到的荔枝清汁透光率可达97.2%,色泽与风味保存良好,并且具有很好的贮藏稳定性。Clarification of lychee juice by using inorganic membranes was studied. The best pore size and optimal processing conditions were determined. The nutritional and sensory indices for quality evaluation of the resulting juice were identified. The results indicated that juice clarified by employing 0.2μm membrane was clear with a light transmittance of 97.2%. The color and flavor of the juice were well preserved, and product shelf life stable.

关 键 词：荔枝汁 陶瓷膜 澄清 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]