黑虎香葡萄果醋澄清配方研制与澄清工艺优化

Preparation of Clarification Formula of Black Tiger Fragrant Grape FruitVinegar and Optimization Clarification Technology

皂土、明胶、壳聚糖等为果醋澄清的常用澄清下胶剂,单一澄清剂澄清效果欠佳。试验以常用澄清剂为原料,通过配方试验设计开展针对黑虎香葡萄果醋的澄清配方研制,根据配方试验设计的响应优化得澄清剂配方的最优配比:皂土28%、明胶30%、壳聚糖42%。为提高配方的使用效果,在单因素试验基础上,筛选出对澄清效果影响较大的因素,如温度、时间、配方添加量等进行正交试验并优化工艺,得到最优澄清工艺参数:澄清温度23℃、澄清时间16 h、配方添加量450 mg/L。在此工艺条件下,澄清所得黑虎香葡萄果醋透光率为96.6%。试验结果为黑虎香葡萄综合开发利用提供新的思路与技术支撑。

The effects of different temperatures,different times and types of clarifiers and amounts on the clarification effect of black tiger grape fruit vinegar are explored,and the optimal clarification process condition of black tiger grape fruit vinegar through mixture design and orthogonal experiments is studied.The optimal ratio of the compound clarifier optimized according to the response of the mixture test design is 28%of saponite,30%of gelatin,and 42%of chitosan.Based on the optimization results of univariate experiments,the optimal clarification process parameters of black tiger grape fruit vinegar can be seen from orthogonal experiments that are clarification temperature 23℃,clarification time 16 h,compound clarifier dosage of 450 mg/L.Under this process condition,the light transmittance of black tiger grape fruit vinegar is obtained by clarification of 96.6%.It is feasible to use the compound clarifier to clarify the black tiger grape fruit vinegar,which is not only efficient in operation,but also improves the added value of black tiger grape fruit vinegar.At the same time,it provides a new direction for the clarification process of grape fruit vinegar,and also provides a new idea and direction for the comprehensive development and utilization of local black tiger fragrant grapes.