不同澄清剂对食醋澄清的效果比较  

Study on Clarification Effects of Different Clarifiers on Vinegar

作　　者：姜晓琳[1,2] 卢红梅[1] 陈莉[1] 张丽平[1,2] 张百发[1,2] 

机构地区：[1]贵州省发酵工程与生物制药重点实验室,贵阳550025 [2]贵州大学化学与化学工程学院,贵阳550025

出　　处：《中国调味品》2013年第9期24-27,共4页China Condiment

基　　金：贵阳市科技计划(生物重大专项)调味品行业酶应用与酿造共性关键技术研发([2010]筑科农合同字第8-2号)之子项目:优质食醋生产关键技术研发与示范

摘　　要：针对食醋的非生物性返浑问题,对不同澄清剂在食醋中的应用进行了比较。研究表明:活性炭负载壳聚糖、蛋白酶、交联聚乙烯吡咯烷酮(PVPP)、皂土负载壳聚糖、7%皂土、1%单宁酸、壳聚糖每升醋液的最佳使用量分别为5g,5g,0.2g,10g,20mL,20mL,0.04g。其中,活性炭负载壳聚糖澄清效果最佳,在25℃的条件下,经过活性炭负载壳聚糖作用的醋液可较长时间保持澄清,澄清时间达到半年左右。The non-biological clarification is a key clarifiers on vinegar are studied. The experiment problem in vinegar. Clarification effects of different shows that the best amount for chitosan supported by activated carbon, protease, crospolyvinylpyrrolidone （PVPP）, chitosan supported by bentonite, 7 % bentonite, 1 % tannin, chitosan per liter of vinegar is 5 g, 5 g, 0. 2 g, 10 g, 20 mL, 20 mL and 0.04 g respectively. Under the condition of 25 ℃, the best clarificaiton effect could be obtained by adding chitosan which is supported by activated carbon. Its clarification time could be about half a year.

关 键 词：食醋 澄清剂 活性炭负载壳聚糖 

分 类 号：TS264.22[轻工技术与工程—发酵工程]