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《China Condiment》 2013-04
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Effects of Clarifying Agents and Hot-Cold Treatment on Clarification of Persimmon Vinegar

YANG Lian-zhi1,PANG Ling-yun2,ZHAN Li-juan2*, WANG Hui-rong2,QIAO Ming-wu2,WANG Dong-liang2(1.College of Chemical Engineering and Food,Zhongzhou University,Zhengzhou 450044,China;2.College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)  
The persimmon vinegar is easy to cause turbid and sedimentation situations during storage,sales and consumption,which seriously affects its quality and commercial value.In this study,the effects of clarifiers such as gelatin,chitosan,diatomite and hot-cold treatment on clarification of persimmon vinegar by spectrophotometry are investigated.The results show that 0.30 g/L of gelatin,0.80 g/L of chitosan and 1.0 g/L of diatomite result in high transmittance rates of 73.6%,76.0% and 69.2% respectively,better stability of clarifying solution.The effect of hot-cold treatment on persimmon vinegar clarification is heat treatment time heat treatment temperature cooling time.When the heat treatment time is 0.5 hour,the heat treatment temperature is 55 °C,and the cooling time is 1 hour,the maximum transmittance is 69.91%.
【CateGory Index】: TS264.22
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Chinese Journal Full-text Database 9 Hits
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