荞麦醋的澄清研究  

Clarification of Buckwheat Vinegar

作　　者：杨芙莲[1] 翟小艳[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,西安710021

出　　处：《中国调味品》2015年第7期96-99,103,共5页China Condiment

摘　　要：以壳聚糖、β-环糊精、明胶、硅藻土作为澄清剂对荞麦醋进行澄清处理,结果表明壳聚糖的澄清效果最佳。研究了壳聚糖对荞麦醋的澄清效果,测定了荞麦醋澄清前后主要成分的变化,经过单因素试验和正交试验,确定了壳聚糖澄清荞麦醋的最佳工艺条件:壳聚糖用量3g/L、澄清处理pH 3.5、澄清处理时间8h、澄清处理温度35℃。在此最佳工艺条件下,壳聚糖对荞麦醋有良好的澄清效果,可以较好地降低荞麦醋中蛋白质的含量,从而有效地改善其贮藏稳定性。Take chitosan,β-cyclodextrin,gelatin,diatomite as clarifying agents to clarify buckwheat vinegar.The result shows that the clarification effect of chitosan is the best.Study the clarification effect of chitosan on buckwheat vinegar;detect the change of main components of buckwheat vinegar before and after clarification. Determine the optimum process conditions of chitosan clarifying buckwheat vinegar through the single factor test and orthogonal test.The optimum process conditions are as follows：dosage of chitosan of 3 g/L,clarifying treatment pH of 3.5,clarifying treatment time of 8 h,clarifying treatment temperature of 35 ℃.Under the optimum process conditions,chitosan has good clarification effect on buckwheat vinegar,can reduce the content of protein in buckwheat vinegar and effectively improve its storage stability.

关 键 词：壳聚糖 荞麦醋 澄清 透光率 

分 类 号：TS264.22[轻工技术与工程—发酵工程]