发酵型石榴果醋澄清剂的筛选及工艺条件优化-《中国调味品》

文章信息/Info

Title:: Selection of Fermented Pomegranate Vinegar Clarifier and Optimization of its Clarification Process Condition

摘要:: 为得到适合发酵型石榴果醋澄清的澄清剂，以澄清度（T）为指标，先采用用单因素试验从三种澄清剂（壳聚糖、明胶、皂土）中进行筛选，然后再利用正交试验优化合适澄清剂的工艺条件。结果表明，三种澄清剂均可提高发酵型石榴果醋的澄清度（T），其中，壳聚糖处理的果醋澄清度（T）最佳，效果最好，其次是皂土和明胶的；正交试验优化得到的最佳澄清工艺条件为按照0.3g/L用量加入壳聚糖后，在30℃、pH值为4的条件下处理1.5h，发酵型石榴果醋澄清效果最佳，澄清度（T）高达0.98，醋体清澈透明且均一稳定。

Abstract:: Through the single factor test on the dosage of three clarifier: chitosan, gelatin and bentonite, used the clarification of fermented pomegranate vinegar (T) as an indicator, the suitable clarifier of fermented pomegranate vinegar was selected. And the orthogonal optimization test were used to selected the best clarification conditions of fermented pomegranate vinegar. The results showed that all three clarifier can improve the clarification of fermented pomegranate vinegar (T). Among them, chitosan has the best clarification effect, followed by bentonite and gelatin. Chitosan had the best clarification effect at a mass concentration of 0.3 g /L，a clarification temperature of 30 ℃, pH 4 and a clarification time of 1.5h through orthogonal optimization tests. A clear，transparent and uniform of fermented pomegranate vinegar with clarity (T) of 0.98 was obtained.