杨梅腌渍液脱盐及制备浓缩果汁的研究  

Desalination of the Preserved Red Bayberry Juice for Production of Concentrated Juice

作　　者：叶富根[1] 李汴生[1] 郭卓钊 陈宇 陈素娟 陈家文 孙世鑫[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东康辉集团有限公司,广东潮州581895

出　　处：《现代食品科技》2010年第5期490-494,共5页Modern Food Science and Technology

基　　金：粤港关键领域重点突破项目(2007A020901002)

摘　　要：研究了在真空浓缩过程中，杨梅腌渍液中的还原糖、总有机酸和氨基态氮含量的变化，开发出两步真空浓缩结晶脱盐和两步离子交换法对杨梅腌渍液进行脱盐，制备低盐和无盐浓缩果汁的工艺，实验表明：两步真空浓缩结晶法可除去腌渍液中80%-85％的盐，间歇式离子交换法可将浓缩母液的盐含量降低至1．5％左右，脱盐率达90％以上，再经连续式离子交换脱盐可制备无盐的浓缩果汁类饮料。The reducing sugar, total organic acids and amino nitrogen content in the preserved red bayberry juice during vacuum concenlration were investigated. A new method of two-stage vacuum concenlration-crystaUizafion combined with two-step ion-exchange was developed for concentrated juice production. The results showed that about 80%-85% salt can be removed out of the preserved juice in the vacuum concentration processing. After the batch ion-exchange, the salt content of the preserved juice decreases to 1.5% and the desalination rate was more than 90%. This method could be used for preparation of salt-free concentrated juice.

关 键 词：脱盐 杨梅 腌渍液 结晶 离子交换 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]