几种澄清剂对菠萝醋品质的影响  

Effects of Different Clarificants on Pineapple Vinegar

作　　者：王化山[1] 刘四新[1] 王春燕[1] 蔡坤[1] 李从发[1] 

机构地区：[1]海南大学食品学院,海南海口570228

出　　处：《食品研究与开发》2011年第8期5-7,共3页Food Research and Development

基　　金：国家科技支撑计划课题(2007BAD76B04)

摘　　要：为提高菠萝醋的非生物稳定性,分别用不同量的明胶、琼脂、硅藻土、壳聚糖和PVPP等5种澄清剂对菠萝醋进行澄清处理,以比较其澄清效果。结果表明,不同澄清剂对菠萝醋的澄清效果不同,琼脂的澄清效果最好,其次为明胶和壳聚糖。当琼脂加量为0.20 g/L时,菠萝醋的透光率最大,达到98.2%,且对醋的总酸、总酯及VC含量等理化成分和风味无明显影响。To improve the non biology stability of pineapple vinegar,the clarification effects of 5 different quantities clarificants of gelatin,agar,diatomite,chitosan and PVPP on pineapple vinegar were compared.The result showed that the effect of each clarificant was different,agar was the best clarificant,followed by gelatin and chitosan.When the quantity of agar adds to 0.20 g/L,the transmittance of pineapple vinegar reached a maximum of 98.2 %,there are no significant effects on total acids content,total esters content and VC content,and the aroma was retained well.

关 键 词：菠萝醋 澄清剂 琼脂 

分 类 号：TS264.22[轻工技术与工程—发酵工程]