金柑果醋澄清工艺的研究

Clarification technology of Kumquat vinegar

通过探讨不同澄清剂对金柑果醋澄清效果的影响,优选出壳聚糖为最佳澄清剂,研究了壳聚糖添加量、澄清时间、澄清温度对金柑果醋澄清效果的影响,并通过L(934)正交试验确定了金柑果醋澄清的最佳条件。结果表明,壳聚糖添加量为1.25g/L、澄清时间为3.0h、澄清温度为50℃时,澄清效果最佳,金柑果醋的透光率达到99.8%。

According to the effect of different clarifications oo the Kumquat vinegar, the chitosan was selected as the optimal clarifier. The effects of addition amount of chitosan, clarifying temperature and clarifying time on the clarification of Kumquat vinegar were studied. The optimum clarification conditions were determined by L9（3^4） orthogonal experiment The results indicated that while the chitosan amount was 1.25g/L, clarifying temperature was 50℃ and clarifying time was3.0h, the best transmission rate of Kumquat vinegar was reached and up to 99.8%.