Effects of Filtration and Fining Processes on the Clear Stability of Bottled Mei (Prunus mume Sieb. et Zucc.) Vinegars
Date Issued
2008
Date
2008
Author(s)
Liu, Kuang-Han
Abstract
Haze formation and precipitation are critical quality defects for clear drinks. Mei vinegars, produced from the maceration of mei fruit with rice vinegars, showed increase in turbidity and presented dark brown sediments after storing at room temperature for 16 weeks. The turbidity of depectinized mei vinegars reduced less than 1NTU and present amber color after filtered by diatomaceous earth. The turbidity of diatomaceous earth filtered mei vinegars increased 51.34NTU and 0.87NTU after tannic acid test and gelatin test, respectively, which indicate mei vinegars may contain large quantities of haze-active (HA) proteins, but only few HA polyphenols. Diatomaceous earth filtrated mei vinegars treated with 2.5 g/L bentonite removed almost 100% of HA proteins, which kept the turbidity of mei vinegars to less than 1NTU throughout room temperature storage for 16 weeks. In contrast, the same vinegars samples treated with different doses of silica gel were able to removed only 20-45% of HA proteins. Result of this studies demonstrated that HA proteins in mei vinegars were the major factor to cause haze formation during room temperature storage, and bentonite treatment was able to remove the HA proteins and stabilize the clearness of bottled mei vinegars when storage at room temperature for 16 weeks.
Subjects
mei vinegars
haze
haze-active protein
filtration
fining
Type
thesis
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