摘要
以皂土、果胶酶、明胶+单宁、壳聚糖、硅藻土、PVPP 6种澄清剂对沙田柚果醋进行澄清处理,优选出最佳的澄清剂,研究其添加量、澄清时间、澄清温度对沙田柚果醋澄清效果的影响。结果表明,壳聚糖为最佳澄清剂,壳聚糖添加量为0.10 g/L、澄清时间为5 h、澄清温度为40℃时,澄清效果最佳,沙田柚果醋的透光率达到95.2%。
Six kinds of clarifiers including bentonite,pectinase,glutintannin,chitosan,diatomite,PVPP were used to clarify pomelo vinegar,the optimal clarifier was selected,the effects of addition amount of the optimal clarifier,clarifying temperature and clarifying time on the clarification of pomelo vinegar were studied.The results showed that the chitosan was selected as the optimal clarifier,while the chitosan amount was 0.10 g/L,clarifying time was 5 h and clarifying temperature was 40 ℃,the best transmission rate of pomelo vinegar was reached and up to 95.2%.
出处
《中国调味品》
CAS
北大核心
2010年第8期80-82,共3页
China Condiment
基金
广东省科技计划项目(2005B20401002)
关键词
沙田柚果醋
澄清
壳聚糖
透光率
技术
pomelo vinegar
clarification
chitosan
luminousness
technology
