蜂蜜醋澄清工艺研究  

Study on Clarification Technology of Honey Vinegar

作　　者：罗萍[1] 陈明艳[2] 钟武杰[2] 

机构地区：[1]广州市食品药品监督管理局审评认证中心,广东广州510000 [2]华南农业大学食品学院,广东广州510000

出　　处：《食品与发酵科技》2015年第3期56-59,共4页Food and Fermentation Science & Technology

摘　　要：为解决蜂蜜醋生产、销售期间产生浑浊的现象,结合单一试验和组合试验,研究了不同浓度的皂土、硅藻土、壳聚糖、皂土-壳聚糖对蜂蜜醋透光率、贮藏期外观效果的影响。结果表明:经皂土澄清的蜂蜜醋,其透光率最高可达89.5%,放置2个月后未见杂质;经硅藻土澄清的蜂蜜醋放置2个月后有大量沉淀析出;经壳聚糖澄清的蜂蜜醋,其透光率最高可达91.1%,放置2个月后未见杂质;经壳聚糖初澄清后再使用皂土澄清的蜂蜜醋,其澄清效果最好,透光率可达95.1%,贮藏2个月后未见杂质。壳聚糖、皂土的最适添加量为壳聚糖0.8g/L,皂土0.8g/L。In order to solve the problem of turbidity which is honey vinegar produced in the process of production and sale, the light transmission and apparent of honey vinegar which was treated by clarifying agent were reserved through the single-factor experiments and orthogonal test. The results showed that when using the bentonite clarified honey vinegar, the transmission rate up to 89.5%, and the impurities could not be saw after 2 months; when using the diatomite clarified honey vinegar, a large number of precipitation could be saw after 2 months; the best way is firstly with chitosan clarification, and then continue to clarify with bentonite, the transmission rate up to 95.1%,and the impurities could not be saw after 2 months. The optimum adding amount was chitosan 0.8g/L, bentonite0.8g/L.

关 键 词：蜂蜜醋 澄清 工艺 

分 类 号：TS264.22[轻工技术与工程—发酵工程]