从离心菌渣液中回收苹果酒苹果醋的研究

Use Clarify Agent Recovery Apple Cider Vinegar Fermented Liquid Centrifugal Separation Mushroom Residue of Effective Ingredients

苹果醋二次发酵中的苹果酒和苹果醋都要经过离心分离,以除去严重影响成品风味的酵母菌体和醋酸菌体以及来自原料中果肉等固形物带来的邪杂味,而离心分离机排放的菌渣液中主要成分为苹果酒和苹果醋。采用添加澄清剂分离回收有效成分是目前科学的、简单易行的、唯一的方法。通过对苹果酒菌渣液采取冷冻、添加鞣酸、下胶和添加TYP澄清剂的对比试验,确定了添加TYP澄清剂为最佳方案,其添加量为菌渣液的0.9%,澄清时间为36小时。通过对苹果醋菌渣液采取添加ND澄清剂和TYP澄清剂试验,两种方法都是可行的,DN澄清剂的添加量为菌渣液的0.032%～0.064%,瞬间澄清。TYP澄清剂的添加量分别为菌渣液的0.3%和0.4%,澄清时间为22小时。

Apple cider vinegar secondary fermentation apple in the wine and apple cider vinegar are through centrifugal separation, to remove the serious influence the flavor of finished products and acetic acid bacteria yeast body as well as from the raw material such as the flesh of solids bring evil miscellaneous flavours, centrifuge emissions mushroom residue in the fluid of the main composition is apple wine and apple cider vinegar. Add the clarifying agent separation recycling is the effective components of scientific, simple, the only way. Through to the apple wine mushroom residue liquid take frozen, add tannins, glue and add TYP clarify agent contrast test, determined the add TYP clarify agent for the best solutions, adding amount for the 0.9% of the mushroom residue liquid, clarify time for 36 hours. Through to the apple cider vinegar mushroom residue liquid take add ND clarify agent and TYP clarify agent test, the two methods are feasible, DN clarify agent for adding amount of liquid mushroom residue 0.032%-0.064%, instantly clarification.TYP clarify agent additives for mushroom residue respectively 0.3% and 0.4% of the liquid, clarify time for 22 hours.