红枣汁超滤澄清工艺研究  

Clarification Process of Red Jujube Juice using Ultrafiltration Technology

作　　者：姬晨[1,2] 徐怀德[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]榆林市质量技术监督局榆阳区分局,陕西榆林719000

出　　处：《农产品加工（下）》2015年第3期33-36,共4页Farm Products Processing

摘　　要：超滤法作为一种新兴的澄清技术,在果业产业中具有广阔的应用前景。以超滤法为核心,优化建立红枣汁澄清工艺条件,并对红枣汁品质进行评价。结果表明,优化建立的红枣汁澄清条件为超滤压力0.7 MPa,处理温度25℃,进料流速5.5 m L/min,在此条件下超滤过程中膜通量为39.42%,红枣汁的透光率大于95%。同时,超滤澄清处理对红枣汁总酚、蛋白、果胶含量及透光率、稳定性等品质影响不大,因此优化建立的超滤方法可以用于加工中红枣汁的澄清。As a newly technology,ultrafiltration method has a broad application prospect in the fruit juice industry. In this study,the clarification process of red jujube juice is optimized and the quality of product is evaluated. The results indicates that the utrafiltration pressure is 0.7 MPa,tempetature is 25 ℃ and feeding velocity is 5.5 m L/min. Under this condition,the membrane flux is 39.42% and the light transmittance of red jujube juice is greater than 95%. The claricition process absolutely has no affect on the total phenol, protein, pectin content, light transmittance and stability of red jujube juice, and the ultrafiltration method can be used for the clarification of red jujube juice.

关 键 词：红枣汁 超滤 工艺优化 品质评价 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]