超滤澄清桑果醋技术的研究  

Study on ultrafiltration of mulberry vinegar

作　　者：李华兰[1] 

机构地区：[1]宜宾学院生命科学与食品工程系,四川宜宾644000

出　　处：《中国调味品》2009年第2期64-66,共3页China Condiment

摘　　要：采用超滤技术对桑果醋进行处理,分析超滤过程中操作压力、操作温度、超滤时间和物料流速等因素对膜通量的影响。试验结果表明:超滤澄清桑果醋的最佳工艺参数为:发酵温度35℃,超滤压力0.08MPa,流量6L/h,超滤时间15min,此条件下,膜通量高。所得的桑果醋,澄清透亮,营养成分基本得到保持。The ultrafiltration technology was used to treatment the mulberry vinegar. The effects of operating parameters such as pressure, temperature, time on the permeate flux of the ultrafil- ter were also studied. The results showed that the mulberry vinegar ultrafiltered under the conditions that the operation pressure 0.08 MPa, temperature about 35℃, ultrafiltration time15 min, Mmaterial flow 6 L/h, higher permeate flux was obtained. After ultrafiltered, the mulberry vinegar is very clear, and aroma components and nutritional ingredients basically remained in the ultrafiltered wine.

关 键 词：桑果醋 超滤 澄清 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]