香蕉汁生产过程中褐变控制和超滤工艺的研究  

STUDY ON ULTRAFILTRATEING AND CONTROLING BROWN IN PRODUCING BANANA JUICE

作　　者：李庭[1] 熊华[1] 陈望华[1] 黄军[1] 陈升军[1] 李亮[1] 齐金峰[1] 陈振林[1,2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]广西贺州学院生化系,广西贺州542800

出　　处：《食品研究与开发》2008年第11期100-103,共4页Food Research and Development

摘　　要：采用超滤膜生产澄清香蕉汁,选用膜分子量30000μ的复合膜,超滤膜分离;操作压力为0.7MPa.s时,膜通量达到最大值24.5L/m2.h。护色工艺试验表明,热烫后加入0.15%半胱氨酸和0.25%柠檬酸,得到的香蕉汁澄清无褐色。Uhrafiltrate membrane was used to produce clean banana juice by using membrane of 30 000 μ with the pressure of 0.7 MPa.s. Max flux of membrane was arrived to 24.5 L/m^2·h. When 0.15 % aminothio- propionic acid and 0.25 % citric acid were added to protect color transfer, the juice of banana showed a good and clean color.

关 键 词：香蕉汁 超滤 护色 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]