食醋非生物性返混的研究

Research on The Non-biological Clarification of Vinegar

酿造食醋返混可概括为非生物性混浊和生物性混浊两大类型。该次实验,主要针对食醋的非生物性返混做一些研究。同时选取不同的澄清剂,把蛋白质作为引起返混的主要沉淀物进行理化检测。

Turbidity of brewing vinegar can be divided into two types, non-biological turbidity and biological turbidity. We study mainly the non-biological turbidity of vinegar on the principle of the experiment. The concrete control approaches can be achieved by selecting different clarifiers and take inspect to protein that is treated as the primary sediment arousing turbidity.