摘要
采用错流过滤技术,用陶瓷膜超滤装置对黄酒进行过滤,探讨了超滤时间、压力、温度对膜通量的影响,考查了相关质量指标的变化规律。结果表明,在温度为20℃￣25℃、压力为0.2MPa￣0.25MPa时,用孔径为0.15μm膜过滤黄酒,其中高分子蛋白质的去除率为56.9%,黄酒的非生物稳定性显著提高,并保持了黄酒的传统风味,且理化指标符合要求。
The rice wine was filtrated with ceramic membrane ultrafiltration apparatus and cross-flow filtering technique. The effects of time, pressure and temperature on membrane flux were investigated. The variation of relevant quality parameters was also studied. It was shown that after the rice wine was filtrated by the 0.15 μm ceramic membrane at about 20-25℃ and 0.2-0.25 MPa, the removal efficiency of proteins with high molecular weights was 56.9%. Simultaneously, the stability of the rice wine was improved significantly with no effect on traditional flavor and other physiochemical parameters.
出处
《中国酿造》
CAS
北大核心
2006年第9期45-48,共4页
China Brewing
