摘要
水果发酵醋中的胶体蛋白质是果醋产生絮状沉淀的主要原因之一。研究分析了单一澄清剂101果汁澄清剂、壳聚糖及复合澄清剂对无核黄皮果醋中胶体蛋白质的影响,并通过正交试验及综合评比分析,得出复合澄清剂101果汁澄清剂与壳聚糖的澄清效果明显好于单一澄清剂,经101果汁澄清剂与壳聚糖处理的无核黄皮果醋透光率达98.9%,最好澄清工艺条件:101果汁澄清剂用量0.6 g/L,壳聚糖用量1.1 g/L,澄清后的无核黄皮果醋澄清透明,稳定性好。
The colloidal protein in fruit vinegar is one of the main reasons for the flocculation of fruit vinegar.The effect of single Clarifier101,Chitosan and compound clarifier on the colloid protein in seedless yellow peel vinegar was studied and analyzed by orthogonal test and Comprehensive Evaluation,the results showed that the clarification effect of 101 fruit juice clarifier and chitosan was better than that of single clarifier.The light transmittance of seedless yellow peel vinegar treated with 101 fruit juice clarifier and chitosan was 98.9%,the best clarification process conditions:101 Juice Clarifier 0.6 g/L,Chitosan 1.1 g/L,the clarified seedless yellow peel vinegar is transparent and has good stability.
作者
黄星源
黄星才
谢永巧
刘功良
王宏
姚建华
李南薇
费永涛
周灿辉
屈春云
朱振雄
林锦波
黄振洪
HUANG Xingyuan;HUANG Xingcai;XIE Yongqiao;LIU Gongling;WANG Hong;YAO Jianhua;LI Nanwei;FEI Yongtao;ZHOU Cankui;QU Chunyun;ZHU Zhenxiong;LIN Jinbo;HUANG Zhenhong(Guangdong Xingyao Biotechnology Co.Ltd,Yu'nan 527199,Guangdong,China;Guangdong Brunbi Winery Co.Ltd,Yu'nan 527199,Guangdong,China;College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China;Yunan Fu win farmland eco-agriculture,Yu'nan 527199,Guangdong,China;Yunfu Guanghong Agricultural Technology Development Co.,Ltd,Yu'nan 527199,Guangdong,China)
出处
《酿酒》
CAS
2023年第5期130-133,共4页
Liquor Making
基金
云浮市2022年省科技专项资金(“大专项+任务清单”)项目补助专项资金-无核黄皮果醋新型微生物酿造技术和风味物质研究及应用,资金下达文件及文号云科函[2022]88号。
关键词
无核黄皮果醋
澄清剂
澄清效果
Seedless wampee vinegar
Clarifier
Clarifying effects
