摘要
为了使酱腌菜加工过程产生的含盐卤汁能够在工业生产中再利用,需杀灭或降低卤汁中的微生物并保留卤汁中的氨基酸等营养成分。该研究采用膜分离技术对卤汁进行微滤除菌,通过研究不同膜材料、孔径、频率、压力对膜通量和除菌率的影响,确定最佳的除菌工艺技术参数,并评估其对营养成分的影响。结果表明,最佳微滤除菌技术参数为采用0.80μm孔径的陶瓷膜、频率40 Hz、压力0.25 MPa,此条件下细菌和芽孢的去除率分别达到95.19%和100%,膜通量达到367.7 L/(m^(2)·h),并且对卤汁营养成分无明显影响。
In order to reuse the marinade produced in the pickl vegetables processing in industrial production,it is necessary to kill or reduce the microorganisms and retain the amino acids and other nutrients in the marinade.In this study,membrane separation technology was used to remove bacteria from marinade by microfiltration.The effects of different membrane materials,pore size,frequency and pressure on membrane flux and bacteria removal rate were studied to determine the optimal technical parameters of bacteria removal process,and their effects on nutrient composition were evaluated.The results showed that the optimal microfiltration parameters were ceramic membrane with 0.80μm pore size,frequency 40 Hz and pressure 0.25 MPa.Under the condition,the removal rate of bacteria and spores reached 95.19%and 100%,respectively,and the membrane flux reached 367.7 L/(m^(2)·h),while the nutrient composition was not significantly affected.
作者
杨云
卢海超
高颖
李军
高志芳
姜国庆
鲁绯
纪凤娣
YANG Yun;LU Haichao;GAO Ying;LI Jun;GAO Zhifang;JIANG Guoqing;LU Fei;JI Fengdi(Beijing Institute of Nutritional Resources Co.,Ltd.,Beijing 100069,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Baoding Huaimao Food Science and Technology Co.,Ltd.,Baoding 071000,China)
出处
《中国酿造》
CAS
北大核心
2022年第9期138-143,共6页
China Brewing
基金
河北省重点研发项目(20324001D)。
关键词
陶瓷膜
细菌
芽孢菌
卤汁
氨基酸
ceramic membrane
bacterium
spore bacterium
marinade
amino acid
