活性炭对老陈醋催陈澄清作用的研究

新酿的老陈醋有刺激味、口感欠柔和、香气较淡薄，同时在贮存的过程中有沉淀产生，影响老陈醋的感官指标。为了改善新醋的口感，使醋液澄清，可使用活性炭处理老陈醋，对3种活性炭进行筛选，并通过单因素及响应面试验得到了老陈醋催陈澄清的最佳工艺条件：活性炭用量1‰，澄清时间4.2 h，澄清温度29 ℃，处理后老陈醋的总酯含量为3.86 g/100 mL，透光率为69.80%，醋液体态均一、清亮、香气纯正、口感绵柔。

Effect of activated carbon on the aging and clarification of aged vinegar

The aged vinegar freshly brewed had stimulating taste, less soft taste and poor aroma. There was precipitation in the process of storage, which affected the sensory indexes of aged vinegar. In order to improve the taste of new vinegar and clarify the aged vinegar, the aged vinegar was treated with activated carbon. Three kinds of activated carbon were screened. By single factor and response surface experiments, the optimum process parameters of the aging and clarification of aged vinegar were as follows: activated carbon addition 1‰, clarification time 4.2 h and temperature 29 ℃. After treatment, the total esters content of aged vinegar was 3.86 g/100 ml, the light transmittance was 69.80%. The aged vinegar had uniform body, clear, pure aroma and soft taste.