复合澄清剂对柿子醋澄清效果的研究

Study on the Clarification Effect of Compound Clarifiants on Persimmon Vinegar

以桂林月柿为原料发酵酿造柿子醋,并将壳聚糖、酸性蛋白酶和纤维素酶作为复合澄清剂,探究其澄清效果及稳定性。以柿子醋的透光率为澄清效果,通过单因素和正交试验方法研究复合澄清剂的添加比例、添加顺序、处理温度和处理时间对柿子醋澄清效果的影响。结果表明,澄清剂添加的顺序:先以壳聚糖对柿子醋进行澄清处理,再以酸性蛋白酶、纤维素酶对澄清液作酶解处理,柿子醋的澄清效果较优。壳聚糖添加量为0.5‰(W/V),温度为45℃,时间为6h时,其透光率达到86.6%;经40℃水浴12h,添加酸性蛋白酶量为200mg/L时,其透光率达到89.8%;然后在50℃水浴12h,纤维素酶添加量为250mg/L时,澄清效果最佳,最终柿子醋的透光率达到91.9%。

Using Guilin Yue persimmon as the raw material to brew persimmon vinegar,chitosan,acid protease and cellulase are used as the compound clarifiants to explore its clarification effect and stability.Take the transmittance rate of persimmon vinegar as the clarification effect,the effects of adding proportion,adding sequence,treatment temperature and treatment time on the clarification effect of persimmon vinegar are studied by single factor and orthogonal experiments.The results show that the clarification effect of persimmon vinegar is better when persimmon vinegar is treated by chitosan and then its clarified liquid is treated by acid protease and cellulase.The chitosan additive amount is0.5‰ (W/V),clarifying temperature is 45 ℃ and clarifying time is 6 h,its transmission rate reaches up to 86.6%;water bath at 40℃for 12 h,the acid protease additive amount is 200 mg/L,its transmittance rate reaches up to 89.8%;after water bath at 50℃for 12 h,the celluase additive amount is 250 mg/L,the clarification effect is the best,finally,the transmittance rate of persimmon vinegar reaches as high as91.9%.