摘要
采用超滤膜分离技术对米酒进行除杂澄清。对膜的选择及工艺条件进行了研究,还探讨了膜清洗方法。结果表明,超滤的适宜膜材料是孔径为30 nm的无机陶瓷膜,膜分离过程的适宜料液温度为55℃,进膜压力为0.2 MPa。该技术能够很好地除去酒体中的杂质,使米酒澄清度得到提高,并保持了米酒原有的甜度和口感。超滤膜经1%氢氧化钠和0.5%次氯酸钠溶液清洗后可以很好地恢复膜通量。
The ultrafiltration membrane separation technology was applied to impurity removing and clarification of rice wine. Selection of different type membranes and technology conditions were studied. Membrane cleaning was also discussed. The results showed that inorganic ceramic membrane with 30 nm in diameter was adapted for ultrafiltration. The optimal technology conditions were liquor temperature 55 ℃ and operation pressure 0.2 MPa. Ultrafiltration had the advantage of removing impurity from wine well and improving clarity of rice wine. Sweetness and texture of rice wine were also retained. Membrane was cleaned by using 1% Na OH and 0.5% Na Cl O solutions, and the restorations of flux were satisfactory.
出处
《食品科技》
CAS
北大核心
2015年第2期49-52,共4页
Food Science and Technology
基金
国家级大学生创新创业训练计划项目(201310500001)
关键词
米酒
澄清
膜技术
除杂
rice wine
clarification
membrane technology
impurity removing
