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《Food and Fermentation Industries》 2005-01
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Non-biological Back Turbidness of the Persimmon Vinegarand Study on Clarification

Sun Junliang Deng Zhenkun Wang Huan(Food College, Henan Institute of Science and Technology, Xinxiang,453003,China)  
The persimmon vinegar would be turbid because of the non-biological oxidation during its producing and reserving process. In order to resolve this problem, several different clarifying agents such as gelatin, bentonite,agar,pectolase and PVPP were studied. The result showed that the best agent was 3.5% gelatin. By using this agent,the product percentage transmittancy was 85.7% and the product had the original color and the acidity of the persimmon vinegar.
【Fund】: 河南省科技攻关计划项目 (0 32 4 0 1 0 0 2 1 )
【CateGory Index】: TS264
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