甘蔗果醋澄清工艺优化及理化性质分析

Optimization of Clarification Process and Analysis of Physicochemical Properties of Sugarcane Vinegar

以酸性蛋白酶为澄清剂,探究甘蔗果醋的最佳澄清工艺及理化性质分析。在单因素试验的基础上,以酸性蛋白酶添加量、酶解时间、酶解温度为变量,以透光率为响应值,采用响应面法优化酸性蛋白酶对甘蔗果醋的澄清效果。结果表明,甘蔗果醋的最佳澄清条件为:酸性蛋白酶添加量为1.2‰(W/V),酶解时间为4 h,酶解温度为55℃。在此最佳澄清条件下甘蔗果醋的透光率可达到91.9%,感官评价为89分,还原糖、总多酚、黄酮、蛋白质及酸度等理化性质均有所下降,醋体风味和品相都有极大改善。

The best clarifying technology and physicochemical properties of sugarcane vinegar are studied with acid protease as the clarifier.On the basis of single factor experiment,the clarification effect of acid protease on sugarcane vinegar is optimized by response surface methodology(RSM)with the additive amount of acid protease,enzymatic hydrolysis time and enzymatic hydrolysis temperature as the variables and light transmittance as the response value.The results show that the best clarification conditions for sugarcane vinegar are as follows:acid protease additive amount is 1.2‰(W/V),enzymatic hydrolysis time is 4 h,and enzymatic hydrolysis temperature is 55℃.Under the optimal clarification conditions,the light transmittance of sugarcane vinegar can reach 91.9%,the sensory evaluation score is 89 points,the physicochemical properties such as reducing sugar,total polyphenols,flavonoids,protein and acidity are all reduced,the flavor and appearance of vinegar have been greatly improved.