活性炭负载壳聚糖对香蕉皮果醋澄清作用的研究

Study on clarification of pumpkin fruit vinegar with activated carbon-attached chitosan

以活性炭负载壳聚糖制成固体澄清剂,用其处理香蕉皮果醋。最佳工艺条件是:澄清剂添加量3%、搅拌时间6min、作用温度25℃,过滤可得到透明、稳定性较高的香蕉皮果醋,放置6个月无沉淀。

A solid clarifier was made from activated carbon and chitosan, which could be used to treat pumpkin fruit vinegar. The optimal operation conditions were as follows： clarifier dosage 3%, agitation time 5 min, and action temperature 25℃. The product obtained was transparent and stable. No sediment occurred during 6 months＇ shelf-life.