Optimization of the Compound Clarifying Agent to Clarify Yam Vinegar by Response Surface Methodology

WANG Mei-hong; CHEN Shan-min; XU Yang; JIANG He-ti

doi:10.13386/j.issn1002-0306.2020030159

Volume 42 Issue 1

Dec. 2020

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(1): 138-143. > DOI: 10.13386/j.issn1002-0306.2020030159

WANG Mei-hong, CHEN Shan-min, XU Yang, JIANG He-ti. Optimization of the Compound Clarifying Agent to Clarify Yam Vinegar by Response Surface Methodology[J]. Science and Technology of Food Industry, 2021, 42(1): 138-143. DOI: 10.13386/j.issn1002-0306.2020030159

Citation:

PDF (1501 KB)

Optimization of the Compound Clarifying Agent to Clarify Yam Vinegar by Response Surface Methodology

1. College of Food Science, Southwest University, Chongqing 400715, China;
2. National Demonstration Center for Experimental Food Science and Engineering Education(Southwest University), Chongqing 400715, China

More Information

Received Date: March 12, 2020
Available Online: January 07, 2021

Graphical Abstract

Abstract

Abstract

Single and compound clarifiers which including glutin,pectinase,chitosan,celite were used to clarify the yam vinegar.Based on the method of response surface,a variety of clarifying agents were selected to investigate the effects of transmittance of fermented yam vinegar. The results showed that the establishment of the yam compound clarification response surface model was reliable and stable. The optimal compound clarification process conditions were 5∶2 (g∶g)ratio of diatomite and chitosan,the concentration of composite clarifier was 4 g/L,the clarification temperature was 36.5 ℃,and the clarification time was 83 min. Under the optimized conditions,the transmittance of yam vinegar was 95.8%,27% higher than that of the original vinegar. At the same time,it had no significant effect on other indicators of yam vinegar. Amino acid nitrogen was 0.27 g/100 mL,total acid was 5.29 g/100 mL,soluble solid was 8.74 °B_X.The appearance of processed yam vinegar was light yellow brown,transparent without suspended substance,and it had a supple texture.
- yam vinegar,
- compound clarifie,
- clarification,
- transmittance,
- response surface

FullText(HTML)

References (30)

References

[1]	孙晓生,谢波.山药药理作用的研究进展[J].中药新药与临床药理,2011,22(3):353-355.
[2]	Li Q,Li W Z,Gao Q Y,et al. Hypoglycemic effect of Chinese yam(Dioscorea opposita rhizoma)polysaccharide in different structure and molecular weight[J].Journal of Food Science,2017,82(10):2487-2494.
[3]	Chen H Y,Chen T,Giudici P,et al. Vinegar functions on health:Constituents,sources,and formation mechanisms[J]. Comprehensive Reviews in Food Science and Food Safety,2016,15(6):1124-1138.
[4]	陈君平,敖宗华,黄张君,等.山药主要功能因子及山药酒发酵技术研究进展[J].酿酒科技,2014(10):85-88.
[5]	Mierczynska-Vasilev A,Smith P A.Current state of knowledge and challenges in wine clarification[J].Australian Journal of Grape and Wine Research,2015,21:615-626.
[6]	刘栋梁.无机陶瓷膜在食醋澄清中的应用研究[J].化工设计通讯,2017,43(9):139.
[7]	陈珍金,郭伟灵,贾瑞博,等.柿子醋液态发酵工艺优化及澄清剂对柿子醋品质的影响[J].中国酿造,2017,36(7):63-66.
[8]	卢维奇,陈忻,丁家良,等.甲壳素负载麦饭石复合物对保健食醋和果醋的澄清作用[J].食品科学,2011,32(24):163-166.
[9]	陈善敏,黄平,王振帅,等.基于主成分分析法的不同甘薯醋品质评价[J].食品与发酵工业,2019,45(17):240-246.
[10]	刘亚萍,楚杰,何秋霞,等.发酵石榴酒澄清剂的筛选及澄清条件优化[J].食品工业科技,2017,38(3):175-179 ,185.
[11]	Kouhoundé S H S,Adéoti K,Delvigne F,et al. The use of microorganisms of cassava retting for the production of pectinolytic enzymes address(es)[J]. Journal of microbiology,biotechnology and food sciences,2014,4(3):277-281.
[12]	张宁波,徐文磊,张军翔.澄清剂和温度对赤霞珠葡萄酒澄清效果的影响[J].食品工业科技,2019,40(10):87-92.
[13]	陈甜田.山药醋发酵工艺的研究[D].长春:吉林农业大学,2012.
[14]	卢新军,何少华,范永,等.几种下胶材料对干红葡萄酒澄清效果及品质的影响[J].食品与发酵工业,2019,45(19):159-165.
[15]	Utami R.Screening and characterization of amylase enzyme in sweet orange(Citrus sinensis)juice clarification[J].Nusantara Bioscience,2016,8(2):268-272.
[16]	饶炎炎,冯建文,公丽凤,等.红树莓果汁澄清剂的选择及澄清工艺的优化[J].食品工业科技,2018,39(24):209-215 ,221.
[17]	尹秀清,郎繁繁,王如福,等.复合澄清剂澄清食醋工艺的研究[J].中国酿造,2019,38(2):111-116.
[18]	Fu Y,Huang Y,Hu J S,et al. Preparation of chitosan/amine modified diatomite composites and adsorption properties of Hg(Ⅱ)ions[J].Water Science and Technology,2018,77(5):1363-1371.
[19]	孟金明,曾丽萍,刘洪宇,等.复合澄清剂对芒果胡萝卜复合果酒的澄清效果研究[J].食品科技,2019,44(11):285-293.
[20]	王芳,邓启,段伟丽,等.响应面法优化复合澄清剂对蓝莓果酒的澄清效果[J].中国食品学报,2016,16(8):149-158.
[21]	陈珏,侯红萍.食醋澄清技术研究进展[J].中国调味品,2013,38(10):69-73.
[22]	Jaeckels N,Tenzer S,Meier M,et al. Influence of bentonite fining on protein composition in wine[J].LWT,2017,75:335-343.
[23]	唐玲. 无花果果酒发酵工艺及其品质研究[D]. 重庆:西南大学,2018.
[24]	徐志敏,刘希玉. 多元回归分析及其在辅助决策中的应用[J]. 计算机工程,2004,30(21):129-131.
[25]	吕长鑫,刘苏苏,李萌萌,等. 响应面复合酶法澄清南果梨汁及其饮料技术[J]. 食品与发酵工业,2016,42(5):159-166.
[26]	Xue H Y,Li J R,Liu Y G,et al. Optimization of the ultrafiltration-assisted extraction of Chinese yam polysaccharide using response surface methodology and its biological activity[J]. International Journal of Biological Macromolecules,2019,121:1186-1193.
[27]	唐振兴,石陆娥,钱俊青. 壳聚糖凝胶吸附蛋白质机理研究[J].精细化工,2004,21(11):833-836.
[28]	Buyel J F,Gruchow H M,Fischer R.Depth filters containing diatomite achieve more efficient particle retention than filters solely containing cellulose fibers[J]. Frontiers in Plant Science,2015,6:1134.
[29]	李涛,赵云.复合澄清剂澄清菠萝汁的工艺研究[J].食品工业科技,2017,38(9):164-167.
[30]	晏敏,周宇,贺肖寒,等.红柠檬果汁澄清工艺的优化[J].食品与发酵工业,2018,44(8):224-230.