[农业]茶汁膜分离浓缩工艺与热蒸发浓缩工艺的比较研究.pdfVIP

茶 　叶　科 　学 　2000 , 20 ( 1) : 30 —35 J ournal of Tea Science 文章编号 : 1000 - 369X (2000) 01 - 0030 - 06 茶汁膜分离浓缩工艺与热蒸发 浓缩工艺的比较研究 罗龙新 , 尹军峰 , 钱晓军 ( 中国农业科学院茶叶研究所 农业部茶叶化学工程重点开放实验室 , 杭州 310008) ( ) ( ) ( ) ( ) 摘要 :采用蒸发 EC 、超滤 + 反渗透 UF + RO 、超滤 + 蒸发 UF + EC 、反渗透 RO 浓缩工艺分别 进行绿茶 、红茶 、乌龙茶汁的浓缩试验 ,并对各个样品的主要化学成份进行分析 。结果表明: 四种 工艺对三种茶浓缩汁中主要的化学成分保留率及感官品质的影响明显不同。UF + RO 和 RO 浓缩 工艺保留主要的化学成分及香味品质最佳 ;UF + RO 和 UF + EC 工艺从茶汁中去除蛋白质和果胶的 效果及茶汁的澄清度最佳 ; 因此 UF + RO 浓缩工艺是四种浓缩工艺中的最佳工艺 。 关键词 : 茶汁 ; 蒸发浓缩 ; 膜浓缩 ; 品质 中图分类号 : S5711 ; TS2724 　　文献标识码 : B Comparative Study on the Membrane Separation and Heating Evaporation Concentrating Processes of Tea Juice LUO Longxin , YIN Junfeng , QIAN Xiaojun ( Tea Research Institute , CAAS Key Laboratory of Tea Chemical Engineering of Agriculture Ministry , Hangzhou 310008) Abstract : Concentrating test of tea juice was carried out using heating evaporation ( EC) , ultrafiltration + reverse osmosis (UF + RO) , ultrafiltration + heating evaporation (UF + EC) and reverse osmosis ( RO) methods respectively , as well as the main chemical compounds of concentrated tea juice were analyzedThe results showed that the retaining rate and sensory quality of the main compounds evidently varied with different processUF + RO and RO processes were the best processes which retained the main compounds and with the best sensory qualityUF + RO and UF + HE had great effects on removing of protein and pectin , as well as possessed clear liquorTherefore , UF + RO process is the best one and suitable for tea juice concentration Key wards : Te