复合澄清剂澄清食醋工艺的研究
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摘要
为了提高食醋澄清度,改善食醋品质,选用皂土、硅藻土、壳聚糖3种澄清剂对食醋进行单一和复合澄清处理。在单因素试验的基础上,以浊度为响应值,利用Box-Behnken软件研究复合澄清剂配比、处理温度、处理时间对食醋澄清效果的影响,优化澄清条件。结果显示,复合澄清剂澄清食醋的最佳条件为壳聚糖与硅藻土配比1∶1(g∶g),处理温度31℃,处理时间20 min。在此优化条件下,食醋浊度的实际值为1.45 NTU,比原醋降低了98.89%。与预测值1.41 NTU相比,无显著差异(P>0.05)。处理后的食醋外观呈红棕色,色泽鲜明,澄清,酸味柔和,且澄清速度快、透明度高,食醋理化指标变化不显著(P>0.05)。
In order to improve the clarity and quality of vinegar, three clarifiers, namely bentonite, diatomite and chitosan, were selected for single clarification and compound clarification of vinegar. Based on single factor tests and taking the turbidity as response value, the effects of compound clarifier ratio, treatment temperature and time on the clarification of vinegar were studied by Box-Behnken software, and the clarification conditions were optimized. The results indicated that the optimum conditions for clarifying vinegar with compound clarifier were as follows: chitosan to diatomite ratio 1∶1(g∶g), treatment temperature 31 ℃, time 20 min. Under the optimal conditions, the actual value of vinegar turbidity was 1.45 NTU,which was 98.89% lower than that of original vinegar, and there was no significant difference compared with the predicted value 1.41 NTU(P>0.05).The appearance of vinegar after treatment was red-brown, with bright and clear color, soft acidity, fast clarification speed and high transparency.There was no significant change in physicochemical indexes of vinegar(P>0.05).
In order to improve the clarity and quality of vinegar, three clarifiers, namely bentonite, diatomite and chitosan, were selected for single clarification and compound clarification of vinegar. Based on single factor tests and taking the turbidity as response value, the effects of compound clarifier ratio, treatment temperature and time on the clarification of vinegar were studied by Box-Behnken software, and the clarification conditions were optimized. The results indicated that the optimum conditions for clarifying vinegar with compound clarifier were as follows: chitosan to diatomite ratio 1∶1(g∶g), treatment temperature 31 ℃, time 20 min. Under the optimal conditions, the actual value of vinegar turbidity was 1.45 NTU,which was 98.89% lower than that of original vinegar, and there was no significant difference compared with the predicted value 1.41 NTU(P>0.05).The appearance of vinegar after treatment was red-brown, with bright and clear color, soft acidity, fast clarification speed and high transparency.There was no significant change in physicochemical indexes of vinegar(P>0.05).
引文
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[19]王芳,邓启,段伟丽,等.响应面法优化复合澄清剂对蓝莓果酒的澄清效果[J].中国食品学报,2016,16(8):149-158.
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[22]黄婷,麻成金,郑君晓,等.响应面法优化超声波催陈香醋工艺研究[J].中国食物与营养,2011,17(12):52-56.
[23]刘禹彤.山枣果醋发酵工艺优化研究[D].沈阳:沈阳农业大学,2017.
[2]陈珏,侯红萍.食醋澄清技术研究进展[J].中国调味品,2013,38(10):69-73.
[3]陈珏.酶的固定化及在食醋澄清中的应用研究[D].晋中:山西农业大学,2014.
[4]董昊昱,田瑜.食醋中的蛋白质对食醋浑浊沉淀的影响[J].中国酿造,2000,29(1):4-5.
[5]赵连俊.不同澄清剂在消除酿造食醋二次沉淀上的应用[J].江苏调味副食品,2009,26(1):22-23,44.
[6]张祥龙.山西老陈醋沉淀物组成及其形成规律的分析[D].天津:天津科技大学,2017.
[7]王冕.共固定化酯化酶与糖化酶的制备及其对山西老陈醋催陈与澄清效果研究[D].晋中:山西农业大学,2015.
[8]NAKNEAN P,JUNTORN N,YIMYUAN T.Influence of clarifying agents on the quality of pasteurised palmyra palm sap(Borassus flabellifer L inn.)[J].Int J Food Sci Technol,2014,49(4):1175-1180.
[9]JAHEDE E,KHODAPARAST M,KHANEGHAH A.Bentonite,temperature and p H effects on purification indexes of raw sugar beet juice to production of inverted liquid sugar[J].Appl Clay Sci,2014,102:155-163.
[10]LIRA E,SALAZAR F,RODRIGUEZ-BENCOMO J J,et al.Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine[J].Int J Food Sci Technol,2014,49(4):1070-1078.
[11]王洋,叶阳,叶翠,等.不同澄清方式对红枣米酒澄清效果的研究[J].食品工业,2016,37(1):1-5.
[12]席超,张赞,闫振华,等.壳聚糖澄清苹果酒的工艺优化及其效果评价[J].食品与发酵工业,2010,36(4):126-129.
[13]中华人民共和国卫生部,中国国家标准化管理委员会.GB/T 5009.41-2003食醋卫生标准的分析方法[S].北京:中国标准出版社,2003.
[14]国家质量技术监督局.GB/T 18187-2000酿造食醋[S].北京:中国标准出版社,2000.
[15]陈晓霞,邵璋,王颖超,等.膜处理对酱油成分的影响[J].中国酿造,2011,30(2):90-92.
[16]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 19777-2013地理标志产品山西老陈醋[S].北京:中国标准出版社,2013.
[17]国家质量技术监督局.GB/T 18186-2000酿造酱油[S].北京:中国标准出版社,2000.
[18]张金云,王莹莹,曾祥燕,等.折光法与干燥法测淀粉糖浆固形物的比较研究[J].现代食品科技,2006,22(3):222-226.
[19]王芳,邓启,段伟丽,等.响应面法优化复合澄清剂对蓝莓果酒的澄清效果[J].中国食品学报,2016,16(8):149-158.
[20]MARTINS A C,BUKMAN L,VARGAS M M A,et al.The antioxidant activity of teas measured by the FRAP method adapted to the FIA system:Optimising the conditions using the response surface methodology[J].Food Chem,2013,138(1):574-580.
[21]HONG Y K,LIU W J,LI T,et al.Optimization of extraction of Eucommia ulmoides polysaccharides by response surface methodology[J].Carbohydr Polym,2013,92:1761-1766.
[22]黄婷,麻成金,郑君晓,等.响应面法优化超声波催陈香醋工艺研究[J].中国食物与营养,2011,17(12):52-56.
[23]刘禹彤.山枣果醋发酵工艺优化研究[D].沈阳:沈阳农业大学,2017.