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
