超滤澄清龙眼果汁的研究  

Clarification of longan juice by ultrafiltration

作　　者：钱志伟[1] 焦镭[1] 石明生[1] 

机构地区：[1]河南农业职业学院食品科学系,郑州451450

出　　处：《果树学报》2011年第4期641-644,共4页Journal of Fruit Science

摘　　要：为解决龙眼果汁加工的浑浊问题,采用超滤方法澄清龙眼果汁,以膜通量为指标,分析超滤过程中物料前处理、操作压力、操作温度和料液流速等因素对膜通量的影响。结果表明,龙眼果汁先经过离心和微滤,然后控制操作压力在0.10～0.14 MPa,温度40℃左右,料液流速20 mL.s-1时,膜通量高。在该条件下超滤的龙眼果汁,澄清透明,营养成分也基本得到保持。研究表明采用超滤澄清生产高质量的龙眼果汁是可行的。In order to solve the problem of longan juice turbidity,ultrafiltration technology was applied.With permeate flux as index,the influence of pretreatment,operation pressure,temperature and feed rate were investigated.Results showed that when longan juice was first treated with centrifuging combining microfiltration,and the operation pressure 0.10 to 0.14 MPa,temperature 40 ℃ and feed rate 20 mL·s-1 were chosen,higher permeate flux could be achieved.Longan juice was clear,nutritional ingredients were basically remained when ultrafiltration was conducted under the situation.Therefore,it is feasible to clarify longan juice by ultrafiltration technology.

关 键 词：龙眼 果汁 超滤 澄清 

分 类 号：S667.2[农业科学—果树学]