摘要
杏汁对热敏感,为了减少因热处理导致的营养成分和风味物质的损失,采用无机陶瓷膜对杏汁进行微滤除菌。通过研究三种孔径膜的膜通量、微滤前后杏汁营养成分的变化及除菌效果,选择最适的膜孔径,并在此基础上选择最适的操作压力、进料温度及流速,从而确定最佳的微滤除菌工艺参数。结果表明:最佳的工艺参数为膜孔径操作压力为0.2MPa、料液温度为35℃、流速为17m/s。在此条件下杏汁仍具有原有的香气和风味,可溶性固形物含量10.3%;总酚含量62.2mg/100m L;黄酮含量61.92mg/100m L;维生素C 19mg/100g;透光率93.7%,酵母菌和霉菌、大肠菌群及菌落总数等各项指标均达到国家标准。
Apricot juice is sensitive to the heat. In order to reduce the loss of nutrients and special flavorsubstances because of heat treatment, the microfiltration of inorganic ceramic membrane was used forsterilization of apricot juice. The membrane flux, the changes of nutrients and the effects of sterilizationwere studied about three kinds of membrane pore size, and then the optimal membrane pore size, the optimaloperating pressure and the optimal feed temperature was chosen. The experimental data indicated that thebest processing parameters as follow： the membrane pore size was 0.2μm, operating pressure was 0.2MPa, and the feeding temperature was 25℃. Under this condition, apricot juice possessed the original flavor and aroma, soluble solids content was 10.3%; the total phenol content was 62.2mg/100 m L; flavonoids content was 61.92mg/100 m L; vitamin C was 19mg/100g; light transmittance was 93.7%. Moreover, the indicators of yeast and mold, fecal coliform bacteria and the total number of colonies can meet the national standards.
出处
《食品与发酵科技》
CAS
2016年第2期22-26,共5页
Food and Fermentation Science & Technology
基金
科技厅高技术研究发展项目(201211110)
关键词
杏汁
无机陶瓷膜
微滤
除菌
apricot juice
inorganic ceramic membrane
microfiltration
sterilization
