食品科学 ›› 2004, Vol. 25 ›› Issue (3): 110-112.
• 工艺技术 • 上一篇 下一篇
刘达玉, 钟世荣
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LIU Da-Yu, ZHONG Shi-Rong
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摘要: 本文利用外压管式超滤装置,对生黄酒进行除浊除菌试验,探讨了压力和温度对生黄酒的透液通量的影响,考查了相关质量指标的变化规律。采用切割分子量为5万的有机膜,在0.30MPa、40℃条件下超滤,黄酒平均透液通量可达到75kg/m2•h左右。杂菌总数去除98%以上,不溶性固形物全部去除,粗蛋白仅保留21.55%。超滤过程对酒精度影响极小,对各种氨基酸的保留率有一定差别,总体保留率86.76%。对于多次使用的旧膜,可采用较长时间浸泡清洗。
关键词: 黄酒, 沉淀, 超滤
Abstract: The effects of temperature and pressure on the permeate flux of yellow rice wine were studied by tubular UF unit, thechanges of its quality indexes were investigated. The average permeate flux of yellow rice wine is up to 75 kg/m2•h at 0.30MPa and 40℃ with organic membranes of 50000 dalton pore size. The removing rate of total conolies is over 98%, insolublesolids is all removed, retention of crude protein is 21.55%. Ethanol content is almost constant, retention of free amino acids isdifferent, but Retention of total amino acids is up to 86.76%. Old membranes can be cleaned by soaking for a longer time.
Key words: yellow rice wine, sediment, ultrafiltration
刘达玉, 钟世荣. 管式膜超滤生黄酒的研究[J]. 食品科学, 2004, 25(3): 110-112.
LIU Da-Yu, ZHONG Shi-Rong. Ultrafiltration of Yellow Rice Wine by Tubular Membranes[J]. FOOD SCIENCE, 2004, 25(3): 110-112.
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