黑提葡萄果醋澄清工艺优化研究  

Study on clarification technology of black fructus vinegar

作　　者：崔长伟 杨正芳 马彤彤 李洋 束廷廷 CUI Changwei;YANG Zhengfang;MA Tongtong;LI Yang;SHU Tingting(College of Resources,Environment and Chemistry,Chuxiong Normal University,Yunnan Chuxiong 675000,China)

机构地区：[1]楚雄师范学院资源环境与化学学院,云南楚雄675000

出　　处：《食品工程》2023年第1期25-27,33,共4页Food Engineering

基　　金：学术后备人才资助项目(XJRC1601);云南省应用基础研究计划青年项目(2016FD088);楚雄师范学院校级学术骨干培养资助项目(XJGG1603);云南省“十二五”学位授权建设学科“生物学”和楚雄师范学院优势特色学科建设项目“生物学”(05YJJSXK03);云南省高校特色植物资源研究与开发科技创新团队支持计划(IRTSTYN)。

摘　　要：探究超声波处理时间、温度、超声功率、澄清剂配方及添加量对黑提果醋澄清效果的影响,通过混料设计和正交试验研究黑提果醋的最佳澄清工艺条件。根据混料试验设计的响应优化得到复合澄清剂的最优配比为:PVPP 36%、干酪素18%、大豆蛋白45%。在单因素优化和混料试验结果的基础上进行正交试验,得出最优澄清工艺参数为:澄清时间60 min、温度20℃、功率450 W,复合澄清剂添加量10 mL/L,在此工艺条件下,澄清所得黑提果醋透光率为94.41%。The effects of ultrasonic treatment time,temperature,ultrasonic power,formulation and dosage of clarifying agent on clarifying effect of black extract fruit vinegar were investigated.The optimal clarifying process conditions of black extract fruit vinegar were studied by mixing design and orthogonal test.According to the response optimization of mixing experiment design,the optimal ratio of compound clarifier was 36%PVPP,18%casein and 45%soybean protein.Orthogonal experiments were carried out on the basis of single factor optimization results.According to the orthogonal experiments,the optimal clarification parameters of black fruit vinegar were as follows:clarification time 60 min,clarification temperature 20℃,power 450 W,and compound dosage of gel 10 mL/L.Under these conditions,the light transmittance of black fruit vinegar obtained by clarification was 94.41%.

关 键 词：澄清 黑提果醋 正交试验 超声波 工艺优化 

分 类 号：TS264.22[轻工技术与工程—发酵工程]