Membrane Separation Technology for Rosa Roxburghii (Cili) Juice Processing

Membrane separation technology, including ultrafiltration and nanofiltration, provides a physical, low‑temperature processing solution for Rosa roxburghii (Cili) juice. Ultrafiltration effectively removes pectin, protein and colloidal impurities to solve post‑storage precipitation and improve juice clarity. Nanofiltration realizes ambient‑temperature concentration, greatly preserving heat‑sensitive active substances such as vitamin C and SOD. Compared with traditional thermal processing, this technology avoids chemical filter aids, reduces energy consumption, maintains natural fruit flavor, and is suitable for industrial production of cili juice beverages and concentrates.