摘要
果醋在其生产和贮存过程中,存在着醋体颜色加深,返混等现象。这些问题严重的影响着果醋的质量,制约着以果醋为原料的饮料业的发展。本实验针对这些问题作了一些研究,从生产过程应注意的事项和不同澄清剂进行澄清对比,得出加入浓度3.0%的明胶溶液可使醋体澄清透亮,达到良好的澄清效果。
The fruit vinegar will be deepen color,back mixing and other problems , when the fruit vinegar is produced or preserved . These problems influence the fruit vinegar quality and make roughly the development of the beverage industry that regards the fruit vinegar as the raw material. According to these circs , we resolve these problems in process and different clarifying agents.This research on these problems finds that 3.0% level of gelation makes the color of the fruit vinegar very popular and bright, attaining the good clearness result.
出处
《中国调味品》
CAS
北大核心
2005年第8期32-35,共4页
China Condiment
关键词
果醋
非生物返混
澄清
fruit vinegar
non-biological back mixing
settling
