膜处理对食醋成分的影响

Effects of membrane filtration on vinegar ingredients

该文分别研究了10万和20万截留分子量超滤膜处理食醋原液前后理化和微生物指标的变化。结果表明:利用10万截留分子量或20万截留分子量超滤膜处理食醋原液,氨基酸态氮、无盐固形物、总酸等指标的保留率都超过90%,而浊度和菌落总数下降非常显著,经10万截留分子量超滤膜处理,除菌率达99.975%,浊度去除率达99.33%;经20万截留分子量超滤膜处理,除菌率达99.95%,浊度去除率达99.05%;经10万截留分子量超滤膜处理色度下降率达43.9%;经20万截留分子量超滤膜处理色度下降率为28.9%。经过300天的室温储藏,处理液未见明显浑浊,因此将膜处理技术应用于实际生产可有效地解决食醋的二次沉淀问题。

Changes of physiochemical and microbial properties of raw vinegar before and after the treatment of ultrafiltration membrane with molecu- lar weight cut-offs of 1 x 105 or 2x 105 were studied. The results showed that more than 90% of total acid, amino nitrogen and salt-free solids were kept while the total microbial count and turbidity of vinegar decreased significantly after the filtration of 100,000 or 200,000 cut-off molecular weight membranes. When filtrated with 100,000 cut-offmolecular weight membrane, 99.975% of total bacteria were eliminated, the turbidity of vinegar de- creased by 99.33%, and the color degree decreased by 43.9%. When filtrated with 200,000 cut-off molecular weight membrane, 99.95% of total bac- teria were eliminated, the turbidity of vinegar decreased by 99.05%, and the color degree decreased by 28.9%. No significant turbidity appeared in illhated vinegar after 300d storage at room temperature. It was indicated that membrane filtration was an effective approach to solve the secondary deposition of vinegar.