微滤对荔枝原汁理化和微生物指标的影响.docVIP

微滤对荔枝原汁理化和微生物指标的影响

摘要：用020μm045μm进口尼龙膜，045μm国产醋酸酯膜三种不同材料和孔径的微滤膜在无菌操作条件下对荔枝原汁进行微滤处理，测定微滤对荔枝原汁理化和微生物指标的影响，评价微滤荔枝汁的品质。理化检测结果表明，与荔枝原汁相比，经三种微滤膜处理后的荔枝汁的各种成分在一定程度上都被截留了，其中糖类可溶性固形物等小分子物质的截留率很低不超过10％，Vc含量在微滤前后基本上没有变化，总酸的截留率也不高不超过15％；而粗蛋白酚类包括单宁缩合单宁等大分子物质的截留率稍高，为6％～36％，微滤一定程度上去除了这些引起荔枝汁后混浊与褐变的物质。同时，微生物检测结果表明，微滤能有效去除荔枝汁中的细菌酵母菌和大肠菌群，微滤后荔枝汁中细菌总数为10～50个/mL,酵母菌总数为10～20个/mL，大肠杆菌阴性，根据相关标准达到了卫生要求。从感官表现为，微滤后的荔枝汁较澄清，色泽自然，香味浓郁，感官质量好。

关键词：荔枝汁微滤尼龙膜醋酸酯膜

TheEffectsofMicro-filtrationonthePhysical-chemical

andMicrobialIndexesofRawLitchiJuice

MeiCanhuiGuanBaiying

（CollegeofFood,SouthChinaAgriculturalUniversity,Guangzhou,510642）

Abstract:Abstract:Threemicro-filtrationmembraneswithdifferentmaterialsorporediameters,whichrespectivelywere020μmimportnylonmembrane,045μmimportnylonmembraneand045μmdomesticaceticestermembrane,wereutilizedtoprocesstherawlitchijuiceundertheasepticmanipulation,andthendeterminationwascarriedoutabouttheeffectsofmicro-filtrationonthephysical-chemicalandmicrobialindexesofrawlitchijuice,aswellastheevaluationofthequalityoflitchijuiceaftermicro-filtrationAccordingtotheresult,comparedwiththerawlitchijuice,variouscompositionsofthelitchijuiceprocessedbythesethreekindsofmicro-filtrationmembraneswereinterceptedtoacertainextentAmongthem,theretentionsofthesmallmolecularsubstancessuchassaccharides,thetotalsolublesolidswerenomorethan10%,andtheretentionofthetotalofacidwaslessthan15%,theVccontentbasicallyhadnochangebeforeandaftermicro-filtrationButtheretentionsofmacromolecularsubstancessuchascrupeproteins,phenolsincludingtannins,condensedtanninswereslightlyhigh（6%～36%）Toacertainextent,micro-filtrationremovedthemacromolecularsubstancesthatwouldcausethehazeandbrowningoflitchijuiceInthemeantime,theresultsshowthatmicro-filtrationcaneffectivelyremovethebacterias,yeasts