摘要
为了提高食醋澄清度,改善食醋品质,选用皂土、硅藻土、壳聚糖3种澄清剂对食醋进行单一和复合澄清处理。在单因素试验的基础上,以浊度为响应值,利用Box-Behnken软件研究复合澄清剂配比、处理温度、处理时间对食醋澄清效果的影响,优化澄清条件。结果显示,复合澄清剂澄清食醋的最佳条件为壳聚糖与硅藻土配比1∶1(g∶g),处理温度31℃,处理时间20 min。在此优化条件下,食醋浊度的实际值为1.45 NTU,比原醋降低了98.89%。与预测值1.41 NTU相比,无显著差异(P>0.05)。处理后的食醋外观呈红棕色,色泽鲜明,澄清,酸味柔和,且澄清速度快、透明度高,食醋理化指标变化不显著(P>0.05)。
In order to improve the clarity and quality of vinegar, three clarifiers, namely bentonite, diatomite and chitosan, were selected for single clarification and compound clarification of vinegar. Based on single factor tests and taking the turbidity as response value, the effects of compound clarifier ratio, treatment temperature and time on the clarification of vinegar were studied by Box-Behnken software, and the clarification conditions were optimized. The results indicated that the optimum conditions for clarifying vinegar with compound clarifier were as follows: chitosan to diatomite ratio 1∶1(g∶g), treatment temperature 31 ℃, time 20 min. Under the optimal conditions, the actual value of vinegar turbidity was 1.45 NTU, which was 98.89% lower than that of original vinegar, and there was no significant difference compared with the predicted value 1.41 NTU (P >0.05). The appearance of vinegar after treatment was red-brown, with bright and clear color, soft acidity, fast clarification speed and high transparency. There was no significant change in physicochemical indexes of vinegar (P >0.05).
作者
尹秀清
郎繁繁
王如福
侯红萍
YIN Xiuqing;LANG Fanfan;WANG Rufu;HOU Hongping(College o f Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China;Shanxi Zilin Vinegar Industry Co., Ltd., Taiyuan 030400, China)
出处
《中国酿造》
CAS
北大核心
2019年第2期111-116,共6页
China Brewing
基金
山西省科技重点研发项目(2015-TN-10-5)
关键词
食醋
澄清剂
浊度
响应面法
vinegar
clarifying agent
turbidity
response surface methodology
