蓝指蕉果醋澄清工艺的优化  

Clarification technology optimization and antioxidant activity analysis of Decaisnea fargesii fruit vinega

作　　者：李西腾[1] 殷悦 孟秀梅[1] 李彤 卞俊 LI Xiteng;YIN Yue;MENG Xiumei;LI Tong;BIAN Jun(School of Food,Jiangsu Food&Pharmaceutical Science College,Jiangsu Huai’an 223003,China)

机构地区：[1]江苏食品药品职业技术学院食品学院,江苏淮安223003

出　　处：《食品工程》2025年第1期40-43,75,共5页Food Engineering

基　　金：国家级职业教育教师教学创新团队课题(Zl2021070104);江苏省大学生创新创业项目(202113104024Y)。

摘　　要：通过选用壳聚糖、明胶、硅藻土和果胶酶4种澄清剂分别对蓝指蕉果醋进行澄清试验,以透光率为澄清指标,筛选出澄清效果较好的澄清剂,并采用响应面法优化澄清工艺,从而确定蓝指蕉果醋的最佳澄清工艺条件。结果表明,蓝指蕉果醋的最优澄清工艺条件为:壳聚糖添加量0.42g/L,澄清温度35℃,澄清时间8.5h,在此条件下蓝指蕉果醋的透光率为91.50%。Four clarifying agents,including chitosan,gelatin,diatomaceous earth and pectinase,were selected to clarify Decaisnea fargesii fruit vinegar.The light transmission was used as the clarifying index to select the clarifying agent with better clarifying effect,and the clarifying process was optimized by response surface method,so as to determine the best clarifying conditions of Decaisnea fargesii fruit vinegar.The results showed that the optimal clarification conditions were as follows:chitosan dosage 0.42 g/L,clarification temperature 35℃,and clarification time 8.5 h,under which the light transmittivity of Decaisnea fargesii fruit vinegar was 91.50%.

关 键 词：蓝指蕉果醋 澄清 工艺优化 响应面 

分 类 号：TS264.22[轻工技术与工程—发酵工程]