不同澄清剂在消除酿造食醋二次沉淀上的应用  

The application of clarifiers in eliminating the secondary precipitation in vinegar fermentation

作　　者：赵连俊 

机构地区：[1]辽宁石化技术学院应用化学系,辽宁锦州121000

出　　处：《江苏调味副食品》2009年第1期22-23,44,共3页Jiangsu Condiment and Subsidiary Food

基　　金：辽宁省教育厅重点实验室项目(2006012)

摘　　要：为了提高酿造食醋质量,减少食醋中沉淀物的含量,探讨了利用壳聚糖、蛋清液和明胶在消除酿造食醋二次沉淀上的清除效果,并对其使用效果和使用后的食醋口感进行了比较。结果表明:使用蛋清液和明胶消除酿造食醋二次沉淀后,其效果和食醋的口感优于使用壳聚糖。Cutting down the content of precipitate can improve the quality of vinegar. The second -deposition- elimination effect in brewing vinegar with chitosan, egg white and Gelatin was discussed. Their effectivenesses and the taste of vinegar were compared. The result showed that the taste of vinegar after second - deposition - elimination with egg white and gelatin was superior to that with chitosan.

关 键 词：食醋 沉淀物 壳聚糖 蛋清液 明胶 

分 类 号：TS264.22[轻工技术与工程—发酵工程]