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《China Condiment》 2014-08
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Research on Clarification Effects of Different Clarificants on Persimmon Vinegar

WANG Jun;WANG Yuan-hui;College of Food Science and Engineering,Shanxi Agricultural University;  
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 clarification effects.The results show that chitosan,PVPP,bentonite have different clarification effects on persimmon vinegar.The optimal formula combination is as follows:chitosan of 1.5g/L,PVPP of1.2g/L,bentonite of 0.5g/L.
【Fund】: 山西农业大学科技创新基金(2010010)
【CateGory Index】: TS264.22
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