摘要
苹果醋在其生产和贮存过程中,存在着醋体颜色加深,返混等现象。这些问题严重的影响着苹果醋的质量,制约着以苹果醋为原料的饮料业的发展。本实验针对这些问题作了一些研究,从生产过程应注意的事项和不同澄清剂进行澄清对比,得出加入浓度3.0%的明胶溶液可使醋体澄清透亮,达到良好的澄清效果。
The apple vinegar will be deepen color,back mixing and other problems,when the apple vinegar is produced or preserved.These problems influence the apple vinegar quality and make roughly the development of the beverage industry that regards the apple vinegar as the raw material.According to these circs,we resolve these problems in process and different clarifying agents.This reseach on these problems finds that 3.0% level of gelation makes the color of the apple vinegarvery popular and brisht,attaining the good clearness result.
出处
《江苏食品与发酵》
2005年第2期16-18,共3页
Jiangsu Food and Fermentation
