摘要
以壳聚糖为澄清剂对百香果醋进行澄清处理,研究了壳聚糖用量、澄清温度和澄清时间对澄清效果的影响。确定了适宜澄清条件为:壳聚糖用量0.1 g/L、澄清温度40℃、澄清时间90 min。利用壳聚糖澄清百香果醋能较好地避免二次混浊现象。
The article studied the effects of addition amount of chitosan,clarifying temperature and clarifying time on clarification of the passion fruit vinegar.The result showed the suitable conditions was: chitosan amount was 0.1 g/L;clarifying temperature was 40 ℃;clarifying time was 90 min.The second turbidity phenomenon was avoidanced by using chitosan.
出处
《食品工业》
北大核心
2011年第9期8-10,共3页
The Food Industry
关键词
壳聚糖
百香果醋
澄清
chitosan
passion fruit vinegar
clarification