解决食醋混浊沉淀的探讨  

Methods to eliminate muddy and deposit in vinegar

作　　者：林祖申 

机构地区：[1]原上海市酿造科学研究所,上海200237

出　　处：《中国酿造》2007年第8期37-39,共3页China Brewing

摘　　要：阐述了食醋产生浑浊沉淀的原因,一是原料中的大分子物质分解不完全,经过生化反应产生沉淀;二是在生产过程中各种微生物的繁殖造成细菌性混浊。解决的办法除了加大酶解力度、延长后熟期之外,还应采取加热灭菌、硅藻土及过滤技术除菌除杂,保证食醋的澄清度,达到久贮不返混。The reasons for the production of muddy and deposit in vinegar were analysis. One is caused by the uncompleted reduction of macromolecules in material, which produce deposit by biochemical reaction; the other is caused by microbial propagation. The measures to increase enzyme hydrolysis, extend aging stage, and eliminate bacteria and/or impurities by heating, diatomite and filtration should be used to ensure the clarify of vinegar.

关 键 词：混浊 沉淀 酶解 灭菌 过滤 

分 类 号：TS264.2[轻工技术与工程—发酵工程]