| 柿子醋的非生物返浊及其澄清处理 |
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| 引用本文： | 孙俊良,邓振坤,王欢.柿子醋的非生物返浊及其澄清处理[J].食品与发酵工业,2005,31(1):36-38. |
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| 作者姓名： | 孙俊良 邓振坤 王欢 |
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| 作者单位： | 河南科技学院食品学院,新乡,453003 |
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| 基金项目： | 河南省科技攻关计划项目 (0 32 4 0 1 0 0 2 1 ) |
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| 摘 要： | 柿子醋在其生产和贮存过程中 ,会因为发生非生物性氧化而产生浑浊现象。为了解决此问题 ,实验中选用了明胶、皂土、琼脂、果胶酶、PVPP等几种不同澄清剂进行了筛选研究。结果表明 ,3 5 %明胶澄清效果较好 ,其透光率为 85 7% ,且能维持原醋的色泽、酸度。
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| 关 键 词： | 柿子醋 澄清 非生物返浊 |
| 修稿时间： | 2004年8月31日 |
Non-biological Back Turbidness of the Persimmon Vinegar and Study on Clarification |
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| Sun Junliang,Deng Zhenkun,Wang Huan.Non-biological Back Turbidness of the Persimmon Vinegar and Study on Clarification[J].Food and Fermentation Industries,2005,31(1):36-38. |
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| Authors: | Sun Junliang Deng Zhenkun Wang Huan |
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| Abstract: | The persimmon vinegar would be turbid because of the non-biological oxidation during its producing and reserving process. In order to resolve this problem, several different clarifying agents such as gelatin, bentonite,agar,pectolase and PVPP were studied. The result showed that the best agent was 3.5% gelatin. By using this agent,the product percentage transmittancy was 85.7% and the product had the original color and the acidity of the persimmon vinegar. |
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| Keywords: | persimmon vinegar clarification non-biological back turbidness |
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