摘要
为了提高新疆雪莲养生葡萄酒的稳定性,先将该养生葡萄酒进行稳定性处理,然后用聚砜中空纤维超滤膜对其进行过滤。通过筛选,得到的最佳工艺为膜操作压力0.20MPa、膜截留分子质量30～50kD、稳定性处理方式为冷处理,运用该工艺时,总黄酮保留率为80.3%,膜通量为7.52L/(m2.h);经处理后的养生葡萄酒饱和温度为12.3℃,7d冷热强化时浊度保持3NTU,其他各项理化指标符合要求。
In order to improve its stability, Xinjiang snow lotus healthcare wine was subjected to stabilization treatment followed by PSF hollow fiber membrane filtration. The optimal stabilization treatment was cold treatment. The optimal membrane filtration conditions were 0.20 MPa of operating pressure, and 30--50 kD of MWCO. Under these conditions, the retention rate of total flavonoids was 80.31%, and the membrane flux was 7.52 L/（m2. h）. The saturation temperature of Xinjiang snow lotus healthcare wine subjected to these treatments was 12.3 ℃, the turbidity was kept at 3 NTU during 7 d of alternative cold and heat treatments. Moreover, other physiochemical indexes complied with the requirements.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第14期25-29,共5页
Food Science
基金
新疆维吾尔自治区高技术研究发展项目(150033)
关键词
雪莲养生葡萄酒
膜工艺
稳定性
冷处理
snow lotus healthcare wine
membrane treatment
stability
cold treatment
