杨梅腌渍液脱盐及制备浓缩果汁的研究.pdfVIP

果胶提取工艺数学模型建立的研究 杨梅腌渍液脱盐及制备浓缩果汁的研究 叶富根1，李汴生r，郭卓钊2，陈宇2，陈素娟2，陈家文2，孙世鑫1 (1．华南理工大学轻工与食品学院，广东广州5106402．广东康辉集团有限公司，广东潮州581895) 摘要：研究了在真空浓缩过程中，杨梅腌渍液中的还原糖、总有机酸和氨基态氮含量的变化，开发出两步真空 浓缩结晶脱盐和两步离子交换法对杨梅腌渍液进行脱盐，制备低盐和无盐浓缩果汁的工艺，实验表明：两步真空浓 缩结晶法可除去腌渍液中80～85％的盐，间歇式离子交换法可将浓缩母液的盐舍量降低至1．5％左右，脱盐率达90％ 以上，再经连续式离子交换脱盐可制备无盐的浓缩果汁类饮料． 关键词：脱盐杨梅腌渍液结晶 离子交换 中图分类号：TS201．2；文献标识码：A ontheDesalinationoftheRed Preservation Study Bayberry ArtCOncentratedJuice JuiceandtheProduction0f Ye Shixinl Zhuozhaoz，ChenYu2，ChenSujuan2，ChenJiawen2，Sun Fugenl，LiBianshen91，Guo andFood China Industry Sciences，SouthUniversityofTechnology,Guangzhou510640； (1．CollegeofLight 1895) 2．GuangdongkmgHlliGroup，Chaozhou,58 total acidsamino contentinthered inthe Abstract：The and reducingsugaf9 organic nitrogen baybenypreservationjuice vacuumeoncenWationWCTe artof vacuumconcentration and investigated．Theprodlletiontwo-stage crystallization processing todesaltand eoncenlratedwas resultsshowthatabout800／0-85％salt啪be two-stepion-exchange prcpai[e juice developed．The saltcontentdecreasesto1．5％or∞afterthebatch removedoutoftllepr印arationjuiceintheva咖mlconcenmation舯)cessiIlg．The andthedesalinationrateismorethan90％oftheleftsalt．Thesalt-freeconcentratedwillbeprepared ion-exchange juice by continuous ion following exchange． words：desalination；red Key baybeny；preservationjuice；crystallization；ionexchange