关于食醋返混问题的探讨  

Discussion about the Turbid Problem of Vinegar

作　　者：王伟[1] 卢红梅[2] 罗锦洪[2] 崔芸[2] 王玉美[2] 

机构地区：[1]贵州大学化学工程学院,贵阳550003 [2]贵州省发酵工程与生物制药重点实验室,贵阳550003

出　　处：《粮食加工》2009年第1期59-61,共3页Grain Processing

基　　金：贵州省科技厅基金(项目编号:Z073037)资助

摘　　要：食醋在其保质期内经常出现混浊现象,其原因主要有:原料中的大分子物质,如多糖、蛋白质等分解不彻底,后经过生化反应形成沉淀物质;发酵完成后,食醋中的各种微生物未及时清除,从而造成的菌体性沉淀;以及由于生产设备中的Fe3+与原料中的多酚、蛋白质等大分子形成的不溶性络合物所造成的沉淀。应用固定化酶技术,加大酶解力度,适当延长后熟期,以及添加助滤剂,采用无机滤膜,改进生产工艺等,可以达到较好的效果。Vinegar often got turbidity during its shelf-life. There were many reasons attributed to this phenomenon： macromolecules, which were from raw material such as polysaccharides and proteins decomposed incompletely in the process, formed precipitation through biochemical reaction, many kinds of bacteria were not removed totally after fermenting, which caused bacterial precipitation, Fe^3＋ from fermenting equipments combined with polyphenol and proteins to form infusibility complex.Application of immobilized enzymes technology, increasing the enzyme activity, prolongation of mature period appropriately, addition aiding filtration reagent, using inorganic filter membrane , improving producing crafts and so on, which were effective to reduce precipitation.

关 键 词：食醋 返混 过滤 

分 类 号：TS264.22[轻工技术与工程—发酵工程]