Composite clarifying agent, and preparation method and application thereof

Abstract

The invention relates to a composite clarifying agent, and a preparation method and application thereof. The composite clarifying agent comprises K solution and S solution, wherein the K solution is aqueous solution comprising 0.8 to 1.2 percent (w / v) of chitosan and 0.8 to 1.2 percent (v / v) of acetic acid; and the S solution is aqueous solution comprising 0.8 to 1.2 percent (w / v) of carboxymethylcellulose. The composite clarifying agent has low application cost and a good clarifying effect and is applicable to clarification of wine, vegetable and fruit juice, tea or health-care products. During clarification, flocs are combined tightly, so the composite clarifying agent is easy to separate, low in application cost, good in clarifying effect and high in speed, does not influence the liquid flavor, can effectively remove macromolecular substances such as excessive protein, pectin, tannin and the like and suspended matters from the liquid, and is convenient to use and simple to operate.

Description

[0001] technical field [0002] The invention relates to a composite clarifier for food and its preparation method and application, belonging to the technical field of food processing. [0003] Background technique [0004] Clarification treatment is an important link that must be carried out in the production of fermented wine products, and the sensory quality and stability of wine body can be improved through clarification treatment. The clarification methods used in actual production include natural clarification, cryoprecipitation clarification, centrifugal clarification, membrane filtration clarification, enzymatic clarification and clarification by adding clarifiers. The clarifiers commonly used include egg white, diatomaceous earth, bentonite, chitosan, PVPP, gelatin, tannin, isinglass, casein, etc. [0005] The natural clarification method takes a long time to process, and the effect is not obvious, and if the substances contained in the wine body are too rich, it ...

AI Technical Summary

Problems solved by technology

[0005] The natural clarification method takes a long time to process, and the effect is not obvious, and if the substances contained in the wine body are too rich, it is easy to cause instability and easy to return to turbidity; the cryoprecipitation method requires special equipment, high cost, and high energy consumption. The cost is too high, and the centrifugal clarification method also has such problems; the membrane filtration method is suitable for treating liquids with few and small suspended particles in the raw liquid, but it is easy to block the membrane pores and difficult to filter; the enzymatic clarification method needs to heat and keep the treatment liquid, and the process Complicated, difficult to operate, long cycle, and special heating equipment is required; the method of adding clarifying agent has the advantages of simple operation, low cost, fast speed and obvious effect, and is the most commonly used method for wine clarification

However, when using commonly used clarifiers for clarification treatment, it is necessary to select different clarifiers according to the different characteristics of the wine liquid and with different clarification mechanisms, and use them alone or in combination to achieve a certain effect. There is a risk of overgluing