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陈醋可乐饮料中老陈醋前处理生产工艺研究

胡红娟

(山西省食品工业研究所,山西 太原 030024)

摘要:采用酶解法和超滤对陈醋可乐饮料中的老陈醋原料进行澄清处理,得出最佳工艺参数,糖化酶添加量0.3‰,淀粉酶用量为0.2‰,酶解温度为65℃,酶解时间为1.5h。超滤膜装置实验室采用平板有机膜,生产采用老陈醋专用过滤机管式无机膜,选择孔径为0.20滋m 的滤膜,操作进口压力为0.2~0.5MPa,出口压力为0.1MPa,处理后的老陈醋澄清、稳定,浊度为0.22NTU。

关键词:老陈醋;酶解;超滤

Study on the Aged Vinegar Pretreatment Process of Vinegar-cola Beverage

HU Hong-juan

(Shanxi Food Industrial Research Institue,Taiyuan 030024,China)

Abstract: Using enzymolysis and ultrafiltration to clarify the aged vinegar as the material of vinegar-cola beverage. Thebest process parameters was concluded that,the quantity of glucoamylase was 0.3‰;the quantity of amylase was 0.2 ‰;the best temperature was 65℃ ;the best time was 1.5h. Tablet organic membrane ultrafiltration device was used inlaboratory. Special inorganic membrane filter tube type was used in the production. The membrane pore size was 0.20microns;operating import pressure was from 0.2MPa to 0.5MPa and outlet pressure was 0.1MPa. The aged vinegar wasclarify and stable after processing,the turbidity was 0.22NTU.

Key words: aged vinegar;enzymolysis;ultrafiltration

(2017年第20卷第5期)

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