摘要
根据蛋白质、总糖、还原糖、单宁、铁等化学物质对食醋返浑的影响,通过五种化学试剂对食醋的澄清效果的比较,其中最佳的处理为活性炭负载壳聚糖的量是5g/L时,食液在半年左右产生失光现象,但不产生沉淀,同时食醋仍具有固有的香味和滋味。
According to the influence of protein, total sugar, redu back-mixing, compare the clarification effects of five chemical reag is that when the amount of activated carhon-attached chitosan is 5 occurs after about half a year＇s storage, but without sediment, th and taste. cing sugar, tannin, iron on vinegar ents on vinegar. The best treatment g/L, the gloss reduction of vinegar e vinegar still keeps inherent flavor
出处
《中国调味品》
CAS
北大核心
2013年第2期47-49,共3页
China Condiment
关键词
食醋
返浑
研究
vinegar
back mixing
research
