摘要
利用反渗透技术对几种果蔬汁（ 黄瓜、芹菜、胡萝卜、枸杞子、红杏） 的浓缩处理进行实验与分析。结果表明在一定条件下， 通过反渗透方法可对果胶含量低的果蔬汁直接进行浓缩处理， 并且浓宿倍数超过１０ 倍以上。而果胶含量较高的果汁则需要预先进行酶解脱胶后再进行浓缩。实验中发现果胶的含量直接影响浓缩的程度与效果。结果分析认为反渗透在果蔬汁的浓缩加工方面确实可行。还对各类果蔬汁的制取、脱胶、浓缩加工处理模式做了分析探讨。
Experiments and analyses were carried out on the concentration of several fruit and vegetable juices(cucumber,celery,carrot,Chinese wolfberry,red apricot)by reverse osmosis.The results showed that low-pectin juices could be concentrated directly by reverse osmosis under certain conditions to over 10 times of concentration,and that on the other hand high-pectin juices needed enzymolysis and depectinization followed by concentration.It was found that the level of pectin directly affected the degree and effect of concentration,and it was concluded that reverse osmosis was really feasible in the concentration of the juices.In addition,the modes of the preparation,depectinization and concentration of various fruit and vegetable juices were studied in the paper.
出处
《饮料工业》
1999年第5期18-20,共3页
Beverage Industry
关键词
反渗透
浓缩
果蔬汁
果汁
菜汁
reverse osmosis,concentration,fruit and vegetable juices
