红枣醋饮的制备及澄清工艺研究  

Research of the Preparation and Clarification Technology for Red Jujube Vinegar

作　　者：高立国[1] 张慧[1] 万亮[1] 郝利琴[1] 

机构地区：[1]榆林学院化学与化工学院,陕西榆林719000

出　　处：《榆林学院学报》2012年第2期38-41,共4页Journal of Yulin University

基　　金：榆林市科技局项目(Ng09-1-04)

摘　　要：通过对陕北红枣不同处理条件的单因素试验,确定出了制备枣醋的最佳工艺。采用响应曲面法(RSM)研究了硅藻土用量、处理时间和温度对红枣醋澄清效果的影响。建立了澄清红枣醋的二次多项数学模型,并验证了模型的有效性。得出优化的澄清工艺条件为:硅藻土添加量0.06g,处理温度15.0℃,澄清时间30min,所得红枣醋澄清液透光率达到94.56%。This essay intended to give out the best brewing way of jujube vinegar by analyzing the single -factor test of northern Shaanxi jujube under different processing ways. The clarification effect of jujube vinegar was evaluated by response surface method （RSM） with different addition of diatomite, temperature and time. The quadratic equations for jujube vinegar treatment were established, and the model was verified by the validated data. By analyzing the response surface graphs and corresponding contour graphs as well as solving the quadratic equations. The optimal clarification conditions ： dosage of diatomite 0.06g, temperaturelS. 0℃ and time 30.0 min. The transparency of the treated vinegar is up to 94.56%.

关 键 词：红枣醋 响应曲面法 制备 澄清 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]