摘要
陶瓷膜超滤果汁具有澄清效果好、口感纯正的优点。将陶瓷膜超滤技术应用于桑椹汁的加工,对加工桑椹汁的澄清度、除菌效果以及主要理化指标进行测定,并作感官评价。在膜孔径0.5μm、操作压力0.15 MPa的条件下,桑椹汁的透光率可达68.2%,色泽与风味良好,细菌及芽孢的去除率分别达95.5%、98.7%,0～4℃下冷藏3个月仍清澈透明、无异味。结果表明采用陶瓷膜超滤技术加工的桑椹汁在澄清、除菌效果以及低温贮藏的稳定性方面与传统加工方法相似,但口感有明显改善,因此该技术可应用于桑椹汁的加工。
Juice prepared by ceramic membrane ultrafiltration has the advantages of good clarification and natural flavor.In this study,the ceramic membrane ultrafiltration technology was employed to prepare mulberry fruit juice and the clarification degree,sterilization effect,and the major physiochemical properties and sensory evaluation of the prepared juice were investigated.The results indicated that,with 0.5 μm membrane＇s pore size and 0.15 MPa operation pressure,the light transmittance of mulberry fruit juice reached 68.2% and the color and flavor were well preserved.95.5% of the bacteria and 98.7% of the spores were removed.After being stored at 4 ℃ for 3 months,the juice remained its clearness and had no ill-smelling.It is concluded that the juice prepared by ceramic membrane ultrafiltration technology has close clarification degree,sterilization effect and steadiness during cold storage with that from the traditional processing technology.What is more,the flavor can be improved remarkably.Therefore,this technology can be used to process mulberry fruit juice.
出处
《蚕业科学》
CAS
CSCD
北大核心
2010年第1期148-151,共4页
ACTA SERICOLOGICA SINICA
基金
现代农业产业技术体系建设专项(蚕桑)
关键词
桑椹汁
加工技术
陶瓷膜
澄清
除菌
Mulberry fruit juice Processing technology Ceramic membrane Clarification Sterilization
