甜茶溶液流变性分析.pdf

2011年5月
食品研究与开发
56
第32卷第5期
Food Research And Development
基础研究
甜茶溶液流变性分析
罔少秋
(宁德职业技术学院,福建福安35500
摘要:甜茶溶液作为流变体,从原料提取液到浓编,其流变特征、流变參数产生了巨大变化。通过用WZN食品流变
仪来测定甜茶溶液的流变性,分析各阶段的流变特性以及各种因素对流变参数的影响。对于优化加工エ艺、优选加エ
参数具有指导意义。以計茶溶液为原料,进行超滤和反滲逶过程的流变试验,分析研究甜茶溶液膜分离过程的流变规
律。根据流变性分析结果,采用留分子量为59984.04u的滤膜,超滤时尽可能保持浸提过程相对较高的温度,反滲
透采用2级压力分段浓缩,效果良好。
关键词;甜茶;超滅;膜分离;流变性
The Analysis for Rheological Property of Sweet Tea(Rubus Suavissimus S Lee )Solution
ZHOU Shao-qiu
Ningde Vocational Technical College, Fuan 355000, Fujian, China
Abstract: Rubrus suavissimus solution is a rheological body, whose rheological characteristics and reheological
parameter change a lot from the raw material extractive to concentration By using WZN foodstuff rheometer to
test the rheology behavior of Rubrus suavissimus solution, the study analyzed the rheological characteristics of
difterent stages and the factors effects on reheological parameter. This has a meaning of guidance for the
optimization of processing technic and the preference for processing parameter. Based on the raw materi
Rubrus suarissimus solution, this paper analyzes and studies the rheological law of membrane separation process
of Rubrus suavissimus solution through the rheological test of hype filtration and reverse osmosis. The anal yze
result of rheology behavior shows a good performance when withholding Mol wt. 59 984.04 u filter membrane,
keeping a higher temperature in the diyestion process of hyperfiltration, and adopting Level 2 pressure
subsection concentration
Key words: sweet tea:; hyperfiltration; membrane separation; rheology behavior
作者简介:周少秋(1965-),男(汉),讲师、硬士,主要研究方向:食品工程领域
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收稿日期:2010-09-10
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