中国农业机械化科学研究院集团有限公司 主管

北京卓众出版有限公司 主办

澄清型芦柑果汁饮料工艺优化

Technology Optimization of Clarifying Citrus Juice Beverage

  • 摘要: 探讨了果胶酶处理和无机陶瓷膜微滤相结合澄清芦柑汁的加工工艺。试验结果表明:芦柑汁经果胶酶处理后基本去除果胶物质,再经陶瓷膜微滤,芦柑汁澄清透明,透光率达到96.3%,适度脱除苦味,营养成分、风味保留较好,储藏3个月无浑浊、沉淀现象。经试验优化,确定了微滤操作的工艺参数:操作压力0.2 MPa,温度20~25 ℃,膜通量为19 L(h·m2)。

     

    Abstract: Clarifying technology of combination of pectinase treatment and microfiltration inorganic membranes in citrus juice was studied.Experimental results showed that pectin in citrus juice was basically removed by using pectinase,then the dealt juice was filtered through inorganic membrane,it was clarified and transparent and debittered appropriately,transmittance was high to 96.3%.Most of nutrient composition and aroma was saved,and without any turbidity and precipitation during three months of storage.Reasonable operating parameters of microfiltration process was also confirmed,operating pressure was 0.2 MPa,temperature was 20~25 ℃,and membrane flux was 19 L(h·m2).

     

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