摘要
新酿的老陈醋有刺激味、口感欠柔和、香气较淡薄,同时在贮存的过程中有沉淀产生,影响老陈醋的感官指标。为了改善新醋的口感,使醋液澄清,可使用活性炭处理老陈醋,对3种活性炭进行筛选,并通过单因素及响应面试验得到了老陈醋催陈澄清的最佳工艺条件:活性炭用量1‰,澄清时间4.2 h,澄清温度29℃,处理后老陈醋的总酯含量为3.86 g/100 mL,透光率为69.80%,醋液体态均一、清亮、香气纯正、口感绵柔。
The aged vinegar i^eshly brewed had stimulating taste,less soft taste and poor aroma.There was precipitation in the process of storage,which affected the sensory indexes of aged vinegar.In order to improve the taste of new vinegar and clarify the aged vinegar,the aged vinegar was treated with activated carbon.Three kinds of activated carbon were screened.By single factor and response surface experiments,the optimum process parameters of the aging and clarification of aged vinegar were as follows:activated carbon addition 1%〇,clarification time 4.2 h and temperature 29 V,.After treatment,the total esters content of aged vinegar was 3.86 g/1 00 ml,the light transmittance was 69.80%.The aged vinegar had uniform body,clear,pure aroma and soft taste.
作者
夏瑶瑶
麻金花
闫裕峰
田莉
武耀文
郎繁繁
梁楷
周景丽
张朝敏
郝静凤
张旭姣
杨文飞
赵彦淳
XIA Yaoyao;MA Jinhua;YAN Yufeng;TIAN Li;WU Yaowen;LANG Fanfan;LIANG Kai;ZHOU Jingli;ZHANG Chaomin;HAO Jingfeng;ZHANG Xujiao;YANG Wenfei;ZHAO Yanchun(Shanxi Zilin Vinegar Industry Corporation,Taiyuan 030040,China;Food Industry Institute of Shanxi,Taiyuan 030024,China)
出处
《中国酿造》
CAS
北大核心
2018年第3期89-94,共6页
China Brewing
关键词
活性炭
老陈醋
催陈澄清
响应面试验
activated carbon
aged vinegar
aging and clarification
response surface experiments
作者简介
夏瑶瑶(1991-),女，助理工程师，硕士,研究方向为生物资源化工。;通讯作者：田莉(1958-),女，高级工程师，本科，研究方向为食品发酵
