基于不同孔径陶瓷膜处理对泡菜汁品质影响的初步分析  

Preliminary Analysis on the Effect of Ceramic Membrane Treatment with Different Pore Sizes on the Quality of Pickle Juice

作　　者：王玉梅 李洋 罗佳沂 李文 李凯[1] 栗晓静 毛瑞丰[1] WANG Yu-mei;LI Yang;LUO Jia-yi;LI Wen;LI Kai;LI Xiao-jing;MAO Rui-feng(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China;Key Laboratory of Chemistry and Engineering of Forest Products in Guangxi Province,College of Chemistry and Chemical Engineering,Guangxi University for Nationalities,Nanning 530006,China)

机构地区：[1]广西大学轻工与食品工程学院,南宁530004 [2]广西民族大学化学化工学院广西林产化学与工程重点实验室,南宁530006

出　　处：《中国调味品》2021年第9期13-21,共9页China Condiment

基　　金：广西重点研发计划(2018AB45017)。

摘　　要：该研究使用不同孔径(0.5,0.2,0.05,0.008μm)陶瓷膜处理泡菜汁,测定不同操作参数下不同孔径陶瓷膜处理泡菜汁微生物截留率、理化指标、有机酸含量、氨基酸含量及风味物质组成,分析了陶瓷膜处理对泡菜汁品质的影响。结果表明,0.008μm孔径膜过滤除菌效果比另外3种好。综合膜通量、理化指标和有机酸含量、氨基酸含量以及挥发性物质组成等多项指标评价,0.05μm孔径陶瓷膜效果最佳。实验确定的最佳过滤条件为:孔径0.05μm,操作压力0.35 MPa,过滤温度40℃,此时膜通量最大,为395 L/(m^(2)·h),微生物去除率达到99.1%,泡菜汁原有风味损失较低。In this study,ceramic membranes with different pore sizes(0.5,0.2,0.05,0.008μm)are used to treat pickle juice,the microorganism rejection rate,physicochemical indexes,organic acid content,amino acid content and flavor substances'composition of pickle juice treated by ceramic membranes with different pore sizes are determined under different operating parameters,and the effect of ceramic membrane treatment on the quality of pickle juice is analyzed.The results show that the effect of membrane filtration with 0.008μm pore size is better than the other three kinds.Based on the evaluation of membrane flux,physicochemical indexes,organic acid content,amino acid content and volatile substances'composition,the effect of ceramic membrane with 0.05μm pore size is the best.The optimal filtration conditions are as follows:when the pore size is 0.05μm,the operating pressure is 0.35 MPa,the filtration temperature is 40℃,the maximum membrane flux is 395 L/(m^(2)·h),the microbial removal rate reaches 99.1%,and the original flavor loss of pickle juice is lower.

关 键 词：陶瓷膜 泡菜汁 GC-MS 品质变化 除菌 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]