苹果原醋的澄清和去除发酵杂味的技术研究

Modulation Fermentation Type Apple Vinegar Drinks with Apple Vinegar Clarification and Remove the Fermentation Miscellaneous Flavour Technology Research

苹果原醋是调制苹果醋饮料的主要原料,只有苹果原醋味道"纯正",调制出的苹果醋饮料才能质量优良。以精滤法将苹果原醋过滤至清澈、晶莹的程度效率极低,而采用添加澄清剂的技术可达到高效、高质、低成本,解决了苹果原醋预处理一大技术难题。经研究确定,单独使用TYP澄清剂的添加量为0.3%;先下胶再添加TYP澄清剂处理的添加量为鞣酸0.144%、明胶0.18%,TYP澄清剂为0.9‰。

the apple vinegar is a apple eider vinegar drinks the main raw material, only the apple vinegar smell the ＂pure＂ , modulation of the apple vinegar drinks to good quality. With fine filtration method will apple vinegar to clear the filter, the extent of the glittering and translucent and very low efficiency, and use add clarify agent technology can achieve high efficiency, high quality, low cost, solve the apple vinegar pretreatment a technical problem. The study determined, used alone TYP clarify agent add content is 0.3%; Under the first rubber add TYP clarify agent processing for 0.144%, adding amount of tannic acid gelatin 0.18%, TYP clarify agent 0.9 %.