几种试剂在食醋返浑防止中的初步研究  

Preliminary Study on Several Reagents in Vinegar Back-mixing Prevention

作　　者：王玉美 卢红梅 

机构地区：[1]贵州省瓮安县第二中学,贵州黔南布依族苗族自治州550400 [2]贵州省发酵工程与生物制药实验室,贵阳550003

出　　处：《中国调味品》2013年第2期47-49,共3页China Condiment

摘　　要：根据蛋白质、总糖、还原糖、单宁、铁等化学物质对食醋返浑的影响,通过五种化学试剂对食醋的澄清效果的比较,其中最佳的处理为活性炭负载壳聚糖的量是5g/L时,食液在半年左右产生失光现象,但不产生沉淀,同时食醋仍具有固有的香味和滋味。According to the influence of protein, total sugar, redu back-mixing, compare the clarification effects of five chemical reag is that when the amount of activated carhon-attached chitosan is 5 occurs after about half a year＇s storage, but without sediment, th and taste. cing sugar, tannin, iron on vinegar ents on vinegar. The best treatment g/L, the gloss reduction of vinegar e vinegar still keeps inherent flavor

关 键 词：食醋 返浑 研究 

分 类 号：TS264.22[轻工技术与工程—发酵工程]