不同截流分子量的超滤膜和南瓜汁澄清效果的研究

Study on Clarification Effects of Different Ultrafil Tration Membranes Molecular Weight Cut-offs for the Pumpkin Clear Juice

在南瓜澄清汁加工中分别采用PSA1.5、PSA3.0、PSA6.0和PSA8.0四种不同类型的平板超滤膜进行超滤澄清处理。结果表明,四种膜对南瓜汁均有明显的澄清效果,其透光率(λ=420nm)由原汁的78.9%分别上升为99.4%、98.9%、98.7%和86.9%;除果胶和蛋白质外,膜的截留分子量(MWCO)对可溶性固形物、还原糖、pH、矿质元素和总酸等含量均无显著影响;澄清汁贮存4个月后,只有PSA1.5和PSA3.0超滤汁无沉淀现象产生,稳定性良好。

The quality and stability of pumpkin juice clarified by using different flat membranes PSA15,000,PS30,000,PS60,000 and 80,000daltons molecular weight cut-off (MWCO) were investigated.The transmittancy(λ=420nm) increased from 78.9% in raw juice to 99.4%,98.9%,98.7% and 86.9% respectively by the membranes indicated above.There were no significant changes in the soluble solids,reducing sugar,pH,minerals and total acidity except protein and pectin.Only by mears of PSA15,000,PS30,000 membranes,there were no haze and sediment in ultrafiltered jujces after stored at room temprature for 4 moths.