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題名 | 薄膜濃縮及冷凍-解凍-過濾處理以降低酸味種楊桃汁草酸含量之研究=Reduction of Oxalic Acid Content in Sour Carambola Juice by Membrane Concentration and Freeze-Thawing-Filtration Process |
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作 者 | 魏玉萍; 吳瑞碧; | 書刊名 | 食品科學 |
卷期 | 24:4 1997.08[民86.08] |
頁次 | 頁419-428 |
分類號 | 463.843 |
關鍵詞 | 楊桃汁; 草酸; 濃縮; Carambola juice; Oxalic acid; Concentration; |
語文 | 中文(Chinese) |
中文摘要 | 本研究試以薄膜濃縮 - 冷凍 - 解凍 - 過濾的方式降低酸味種楊桃汁草酸含量。 先將濃度為 5.8 ° Brix 之原汁超過濾後, 取透流液以 DDS HR-95 聚醯氨膜濃縮至 22.0 ° Brix,再將濃縮液於 -20 ℃下冷凍,然後靜置於 4 ℃下解凍完全, 再以過濾法去除沈 澱,最後回添經相同冷凍 - 解凍 - 過濾手續處理之超過濾滯留液。 結果發現:整個過程之草酸去除率達 50 %以上;總可溶性固形物損失率不到 5 %; 去草 酸濃縮汁經還原並調整糖酸比後,其感官品評總接受性不比由原汁調製者差。 |
英文摘要 | A process which involves membrane concentration and freeze-thawing-filtration was developed to reduce the oxalic acid content in sour carambola juice. The fresh juice at 5.8 ° Brix was ultrafiltrated first. The permeate portion of the ultrafiltration was concentrated to 22.0 ° Brix using DDS HR-95 polyamide membrane, frozed at -20 ℃, thawed at 4 ℃, and filtrated to remove the precipitate. The retentate portion of the ultrafiltration was frozen, thawed, and filtrated under similar conditions, and then added back to the treated permeate. Results show that the above-described process reduced the oxalic acid content by more than half while retaining more than 95% of the total content of soluble solids; in addition, the overall acceptance of the reconstituted and sweetened product was no lower than that of the sample prepared from fresh juice. |
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