机构地区: 华南理工大学轻工与食品学院
出 处: 《食品工业科技》 2009年第9期180-183,共4页
摘 要: 应用超滤-反渗透膜分离系统对啤酒糖浆进行浓缩实验,并研究了膜分离系统对啤酒糖浆品质的影响。结果表明,该系统可使啤酒糖浆中的大分子物质以及悬浮物基本脱除,处理后啤酒糖浆的可溶性固形物含量75.28°Bx,透光率96.05%,电导率0.66ms/cm,分离效率87%,浓缩比2.22,大大改善了啤酒糖浆的品质。 Ultrafiltration( UF)-reverse osmosis (RO)system was used to separate beer syrup and the effect of the membrane system on the quality of beer syrup was studied. According to the experiments, the system could remove the macro-molecule impurity and suspension basically and the soluble solids ,transmittance, conductivity, separation and concentration ratios could achieve 75.28° Bx, 96.05%, 0.66ms/cm, 87%, 2.22 respectively and improve the quality of beer syrup greatly.