作　　者： ; ;

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》 2012年第5期208-211,共4页

摘　　要： 杨梅果酒是不稳定性胶体溶液,为提高其澄清度和稳定性,采用超滤膜过滤的方法,进行了单一中空纤维膜工艺和组合式中空纤维膜工艺澄清杨梅果酒的研究。以超滤压力、时间、温度和料液流速为影响因素,探讨超滤工艺条件及膜处理方式对杨梅果酒的澄清效果和品质的影响。结果表明:在温度为28℃,压力为0.08MPa,料液流速为6L/h下,用分子截留量为80000u与50000u的组合式中空纤维膜处理后得到的杨梅果酒色度值A520为0.301,澄清度T680为96%,膜通量为25L/(m2.h),蛋白质与单宁含量明显减少,且总酸、总糖、酒精度等含量几乎无变化。 Single and multistage hollow fiber membranes were used to improve the clarity and stability of Chinese bayberry fruit wine.The key influencing factors,including operating pressure,time,temperature and bulk flow rate,were selected to investigate the effects of single ultra filtration and multistage ultra filtration on clarification of Chinese bayberry fruit wine.Results showed that the best quality of Chinese bayberry fruit wine was obtained by using the multistage hollow fiber membranes with molecular weight cutoff of 80000u and 50000u at 28℃ for a pressure of 0.08MPa.When multistage ultra filtration was employed to clarify the fruit wine,the membrane flux was 25L/（m2·h）.The clarity of treated fruit wine was 96% with a chromaticity of 0.301.For the obtained fruit wine,the content of protein and tannin was significantly reduced while there was almost no change in the content of total acid,total sugar and alcohol.

关 键 词： 杨梅果酒 组合 中空纤维膜 澄清

领　　域： [轻工技术与工程] [轻工技术与工程]