| 茶汁膜分离浓缩工艺与热蒸发浓缩工艺的比较研究 |
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| 引用本文： | 罗龙新,尹军峰,钱晓军.茶汁膜分离浓缩工艺与热蒸发浓缩工艺的比较研究[J].茶叶科学,2000,20(1):30-35. |
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| 作者姓名： | 罗龙新 尹军峰 钱晓军 |
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| 作者单位： | 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,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,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 |
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| 基金项目： | 农业部“九五”重点科技项目专题 |
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| 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
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| 关 键 词： | 茶汁 蒸发浓缩 膜浓缩 品质 |
Comparative Study on the Membrane Separation and Heating Evaporation Concentrating Processes of Tea Juice |
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| LUO Long-xin,YIN Jun-feng,QIAN Xiao-jun.Comparative Study on the Membrane Separation and Heating Evaporation Concentrating Processes of Tea Juice[J].Journal of Tea Science,2000,20(1):30-35. |
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| Authors: | LUO Long-xin YIN Jun-feng QIAN Xiao-jun |
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| Institution: | LUO Long xin,YIN Jun feng,QIAN Xiao jun [WT6BX] |
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| 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 analyzed The results showed that the retaining rate and sensory quality of the main compounds evidently varied with different process UF+RO and RO processes were the best processes which retained the main compounds and with the best sensory quality UF+RO and UF+HE had great effects on removing of protein and pectin,as well as possessed clear liquor Therefore,UF+RO process is the best one and suitable for tea juice concentration |
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| Keywords: | Tea juice Membrane separating Heating evaporation Quality |
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