摘要
应用自制的共混改性聚砜膜(孔径<100nm)处理橘汁,研究膜处理技术对橘汁的除菌效果。以鲜榨橘汁为原料,研究膜处理前后橘汁饮料中的营养成分、感官品质及残留的细菌总数在不同温度下的变化。结果表明,采用膜处理橘汁,能保留橘汁的营养成分,细菌总数明显减少,感官品质佳。
Studied the effect of the citrus juice degermation with blend modified polysulfone membrane ultrafilter（pore size〈100 nm）. The nutritional ingredient, the sensory qualities and the total bacteria of the fresh citrus juice were researched in the different temperature. There was the different effect to the fresh citrus juice, and the juice processing with the blend modified polysulfone membrane had the better sensory qualities with less total bacteria and the favorable nutritional ingredient preservation.
出处
《食品与机械》
CSCD
北大核心
2009年第5期23-25,共3页
Food and Machinery
基金
浙江省科技厅重大招标科研项目资助(编号:2006C12083)
关键词
柑橘果汁
共混改性聚砜膜
除菌
Citrus juice
Blend modified polysulfone membrane
Degermation
