用超滤将99%以上的果胶从山楂浸提液中分离出来,并使果胶浓缩至30 g/L以上,然后通过喷雾干燥得到果胶粉.该粉的胶凝度大于180,其得率是鲜果质量的3%左右.脱果胶的山楂汁经反渗透浓缩至可溶固形物20.Bx,其得率是鲜果质量的40%左右.实验中重点考察了压力、温度、料液流速及洗滤等操作条件对膜通量和分离率的影响.该技术已在工业生产中得到应用.
参考文献
| [1] | 吴淑梅.果胶快速检测法[J].天津食品科研,1984(03):26-27. |
| [2] | 中国预防医学科学院.食品卫生国家标准汇编[M].北京:中国标准出版社,1988:361. |
| [3] | Munir Cheryan.Ultrafiltration Handbook[M].U S A Technomic Publishing CO Inc,1986:102. |
| [4] | Braddock R J .Ultrafiltration and reverse osmosis recovery of limonene from citrus processing waste streams[J].Journal of Food Science,1982,47:946-948. |
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