摘要
为避免猕猴桃干酒的后浑浊,提高其非生物稳定性,采用过滤分离的方法,对用中空纤维膜超滤澄清的猕猴桃干酒的工艺技术进行了研究。试验结果表明:超滤澄清猕猴桃干酒的最佳工艺参数为:干酒温度20～25℃,超滤压力0.04M Pa,猕猴桃干酒的流量6L/h,超滤时间17m in。用中空纤维超滤膜处理猕猴桃干酒,可降低能耗,缩短加工时间,改善产品质量。超滤能除去酒中大部分易引起沉淀、浑浊的蛋白质及酚类物质,干酒的色泽得到一定程度的改善,而对其营养成分和风味物质影响不大。超滤处理猕猴桃干酒是一种较理想的澄清方式,澄清效果显著。
In order to improve the non-bio-stability of kiwi-fruit dry wine,with method of filtration,ultra-filtration(UF)clarification technique with hollow fibers was studied. Used in the kiwi-fruit dry wine,UF has the advantage of reducing energy consume,having no phase change,reducing processing time,improving product quality. UF removed most of the material that caused turbidity and sediment in wine,and retained wine nutritional elements and flavor basically. The results showed that the optimal parameters of UF were pressure 0.04MPa, temperature 20～25℃,the flow rate of wine 6L/h,filtration time 17 minutes. Clarification of kiwi-fruit dry wine by ultra-filtration is an ideal method,the effect is very obvious and the method is practicable.
出处
《中国食品学报》
EI
CAS
CSCD
2005年第2期55-59,共5页
Journal of Chinese Institute Of Food Science and Technology
