超滤在覆盆子发酵酒中的应用研究

The Application Study in Clarifying for Fermented Wine of Raspberry by Ultrafiltration

摘要:

为澄清覆盆子发酵酒，采用超滤法对覆盆子发酵酒进行处理，研究了超滤条件对覆盆子发酵酒澄清的影响，研究发现，操作压力0.3 MPa、温度45 ℃~50 ℃、料液流速（主泵功率）45 Hz较为适合，超滤时间不能超过40 min；超滤前后成分对比可知，超滤后酒体澄清金黄，超滤对覆盆子发酵酒的风味和功能性无影响。

Abstract:

In order to clarify the fermented wine of raspberry, it was treated by ultrafiltration. The conditions of ultrafiltration was studied, the results showed that the optimum pressure 0.3 MPa, temperature 45~50 ℃ and the velocity of materials (the power for pump) 45 Hz were suitable to fermented wine of raspberry, the time for ultrafiltration could not be more than 40 min at the same time. The flavor and function for fermented wine of raspberry was not affected by contrast of components changing for fermented wine of raspberry So the ultrafiltration is one of the feasible methods.