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《Gansu Agricultural Science and Technology》 2018-02
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Effect of 5 Clarifying Agents on Semi-solid Fermented Apple Cider Vinegar

LI Mingze;ZHANG Jihong;SONG Juan;LI Yumei;Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Sciences;  
Five kinds of clarifying agents were used in this test to clarify apple cider vinegar. The results show that each group of clarifying agents have a certain effect on the clarification of apple vinegar. The clarification effect of agar was close to two composite clarifying agents,but a small amount of suspended matter occurred in the apple cider vinegar treated by agar and composite clarifying agents. The clarification effects of diatomite and gelatin are relatively good,but the gelatin has certain influence on the flavor of apple cider vinegar. Based on the contrast test and sensory evaluation,diatomite was selected as the best clarifying agent,with the additive mass concentration of 0.4 g/L and the processing time of 24 hours. After processing,the supernatant of apple cider vinegar is clarified and bright,with light transmittance reaching to 96.62%. And the interface is clear,no suspended matter occurring. The taste is desirable and the flavor is harmonious.
【Fund】: 国家自然科学基金地区基金项目(31460449);; 现代农业产业技术体系建设专项(CARS-28)
【CateGory Index】: TS275.4
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