甘蔗果醋澄清工艺优化及理化性质分析-《中国调味品》

文章信息/Info

Title:: Optimization of Clarification Process and Analysis of Physicochemical Properties of Sugarcane Vinegar

摘要:: 本研究选取酸性蛋白酶为澄清剂，探索澄清前后甘蔗果醋透光率、感官评价以及理化性质的变化。根据单因素试验结果，以酸性蛋白酶添加量、酶解时间、酶解温度为变量，透光率为响应值，采用响应面法优化酸性蛋白酶对甘蔗果醋的澄清效果。对澄清前后的甘蔗果醋进行感官评价并测定果醋中还原糖、总多酚、蛋白质、总酸含量测定。结果表明，酸性蛋白酶最佳澄清条件为：酸性蛋白酶添加量为1.2‰(W/V)，酶解时间为4h，酶解温度为55℃。在此条件下透光率可达到91.9%。酸性蛋白酶澄清后的甘蔗果醋感官评价分值为89分，比澄清前提高27分；还原糖、总多酚、蛋白质、总酸相较于澄清前略有下降。

Abstract:: On this study, acid protease was used as clarifier to explore the changes of transmittance, sensory evaluation and physicochemical properties of sugarcane vinegar before and after clarification. According to the results of single factor experiment, response surface methodology was used to optimize the clarification effect of acid protease on sugarcane vinegar with acid protease dosage, hydrolysis time and temperature as variables and light transmittance as response value. The sensory evaluation of sugarcane vinegar before and after clarification was carried out, and the contents of reducing sugar, total polyphenols, protein and total acid in the vinegar were determined. The results showed that the best clarification conditions of acid protease were as follows: the amount of acid protease was 1.2 ‰ (W/ V), the hydrolysis time was 4 h, and the hydrolysis temperature was 55 ℃. Under these conditions, the transmittance could reach 91.9%. The sensory evaluation score of sugarcane vinegar clarified by acid protease was 89 points, which was 27 points higher than that before clarification; reducing sugar, total polyphenols, protein and total acid were slightly lower than those before clarification.