欢迎您！东篱公司
退出
-
申报数据库
-
立项数据库
-
成果数据库
-
项目获奖数据库
中文摘要：
试验以柿子为原料,经固体发酵而制成柿子醋。柿子醋在生产与贮藏中存在着醋体颜色加深,返混等现象,为了提高酿造柿子醋的澄清度,减少柿子醋中沉淀物的含量,使用生产上常用的几种澄清剂对柿子醋澄清效果进行研究,结果表明,壳聚糖、PVPP、皂土对柿子醋的澄清均有不同程度的影响,其最优配方组合为：壳聚糖用量1.5 g/L,PVPP用量1.2 g/L,皂土用量0.5 g/L。
英文摘要：
In this experiment,persimmon is as raw material to make persimmon vinegar by solid fermentation.The persimmon vinegar would be turbid during its producing and reserving process.In order to improve the clarification degree of persimmon vinegar and reduce the content of sediment in persimmon vinegar,several kinds of persimmon vinegar clarificants are used to research the clarifica-tion effects.The results show that chitosan,PVPP,bentonite have different clarification effects on persimmon vinegar.The optimal formula combination is as follows：chitosan of 1 .5 g/L,PVPP of 1.2 g/L,bentonite of 0.5 g/L.
同期刊论文项目
同项目期刊论文
期刊信息
位置：