酶在苹果醋澄清中的应用研究

Study on application of enzyme in clarification of apple cider vinegar

研究了用酶-明胶-硅溶胶澄清法对苹果醋进行澄清。结果显示:先用淀粉酶150 mg/L、果胶酶1000 mg/L在55℃处理150min,再在该苹果醋中加明胶6 mg/L,硅溶胶65 mg/L,澄清60min,澄清度超过93%。

Using enzymes-gelatin-silica gel clarification method to clarify apple cider vinegar was studied in this paper. The result showed that, adding 150 mg/L amylase and 1000 mg/L pectinase, and heating treatment at 55℃ for 150 min, then adding 6 mg/L gelatin and 65 mg/L silica gel, and clarifying for 60 min, the obtained clarity degree reached to over 93%.