蛋清液和活性炭对酿造食醋的澄清作用

Study on brewing vinegar clarification by egg white liquid and activated carbon

利用蛋清液、活性炭两种澄清剂对酿造食醋进行澄清实验,并对处理后食醋的吸光度和酸度进行测定,观察其澄清效果。结果表明:当蛋清液用量为1.7%(v/v)静置澄清48 h,食醋澄清效果较好;活性炭用量为2.5%(w/v),静置澄清24 h,食醋澄清效果较好。

Clarification by egg white liquid and activated carbon to brewing vinegar was studied. The effect of clarification was demonstrated by determination of absorbance and acidity to treated brewing vinegar. The results showed that the brewing vinegar could be clarified better by adding 1.7% （v/v） egg white liquid in brewing vinegar and standing for 48 h or by 2. 5% （w/v）active carbon for 24h.