CAJ | 학술논문

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 0.5 μm、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.
도자막초려과즙구유징청효과호、구감순정적우점.장도자막초려기술응용우상심즙적가공,대가공상심즙적징청도、제균효과이급주요이화지표진행측정,병작감관평개.재막공경 0.5 μm、조작압력 0.15 MPa적조건하,상심즙적투광솔가체68.2%,색택여풍미량호,세균급아포적거제솔분별체95.5%、98.7%,0～4 ℃하랭장3개월잉청철투명、무이미.결과표명채용도자막초려기술가공적상심즙재징청、제균효과이급저온저장적은정성방면여전통가공방법상사,단구감유명현개선,인차해기술가응용우상심즙적가공.
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.