梨醋澄清工艺的探究  

Exploration of Clarification Process of Pear Vinegar

作　　者：丁城[1,2,3] 刘璐[1,2,3] 胡勇[1,2,3] DING Cheng LIU Lu HU Yong(Hubei Collaborative Innovation Center for Industrial Fermentation, Wuhan 430068, China Key Lab of Fermentation Engineering, Ministry of Education, Hubei Provincial Food Fermentation Engineering Technology Research Center, Wuhan 430068, China Lizht Industry Department, Hubei University of Technology, Wuhan 430068, China)

机构地区：[1]湖北工业发酵协同创新中心,武汉430068 [2]湖北省食品发酵工程技术研究中心教育部发酵工程重点实验室,武汉430068 [3]湖北工业大学轻工学部,武汉430068

出　　处：《中国调味品》2017年第2期112-116,共5页China Condiment

基　　金：湖北省教育厅科学技术研究计划青年人才项目(Q20151412);湖北省自然科学基金(2015CFB678);湖北工业大学博士启动基金(BSQD10036)

摘　　要：实验目的是探究5种澄清剂对梨醋澄清的作用,结果表明:明胶与壳聚糖对梨醋的澄清效果最佳。通过明胶与壳聚糖复配,探究了比例、添加量、时间和温度对梨醋澄清的作用。通过正交试验,结果表明:温度对澄清效果影响最大,明胶与壳聚糖总添加量对澄清效果影响最弱;最佳澄清条件:明胶与壳聚糖添加量为1%,温度为30℃,时间为6h,明胶与壳聚糖混合比例为7∶3的条件下透光率可达到97.3%。Investigate the effects of five different kinds of clarifying agent on the clarification of pear vinegar. The results indicate that gelatin and chitosan have the best clarification effect on pear vinegar. The proportion of gelatin and chitosan, time, temperature and additive amount of gelatin and chitosan are investigated. Through the orthogonal design experiments, the optimized working conditions are found. The results show that the effect of temperature is the best, and the effect of additive amount of gelatin and chitosan on clarification effect is the weakest; gelatin and chitosan is 1%, temperature is 30 ℃, time is 6 h and the ratio of chitosan to gelatin is 7 ~ 3. Under the optimal conditions, the light transmittance of pear vinegar reaches 97.3%.

关 键 词：果醋 澄清剂 透光率 梨 

分 类 号：TS264.22[轻工技术与工程—发酵工程]