Food and Fermentation Industries >

2024 , Vol. 50 >Issue 19: 148 - 156

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037735

Analysis of the composition and changes of non-biological precipitates in the post-treatment process and finished vinegar storage process of Sichuan bran vinegar

  • ZHOU Li ,
  • LI Changsheng ,
  • DONG Hao ,
  • ZHAO Ming ,
  • YUAN Yinghao ,
  • LI Jianlong ,
  • HU Kaidi ,
  • LIU Aiping ,
  • LI Qin ,
  • ZHAO Ning ,
  • LIU Shuliang
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  • (College of Food Science, Sichuan Agricultural University, Ya'an 625014, China)

Received date: 2023-10-23

  Revised date: 2023-11-29

  Online published: 2024-10-29

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Abstract

In order to understand the composition of abiotic precipitate in Sichuan bran vinegar and its variation during the post-process and storage, ingredients of vinegar sample and sediment sample taken from different processes were analyzed and quantified in present study, including the raw vinegar and sediment from the whole or partial post-treatment process, and the liquid and sediment of the final product during storage.The results showed that the total acid content of raw Sichuan bran vinegar ranged from 4.6 to 4.9 g/100 mL, and it maintained between 6.0 to 6.4 g/100 mL after a series of processes.The sediment of Sichuan bran vinegar is mainly composed of protein and starch, which represent the major substances in sediment and account for 50%-60%.Among all the post production processes, double-effect falling film and boiling will cause 20% water evaporation and further led to concentrating the vinegar.These two processes considerably contribute to the increase in the content of protein, starch, and other substances in liquid.Although large tank static aging and membrane filtration can remove the sediment that have already formed, no significant effect on the prevention and control of subsequent turbidity has been observed.The amount of sediment in the final product gradually increased to about 0.29% along the storage time, mainly with an increase in protein, starch, pectin, iron ions, calcium ions, etc.The results of this study are intended to provide a theoretical basis for the vinegar enterprises to adjust the post-process vinegar and control measures towards non-biological precipitates.

Key words： Sichuan bran vinegar; post-treatment process; storage; composition of sediment; analysis

Cite this article

ZHOU Li , LI Changsheng , DONG Hao , ZHAO Ming , YUAN Yinghao , LI Jianlong , HU Kaidi , LIU Aiping , LI Qin , ZHAO Ning , LIU Shuliang . Analysis of the composition and changes of non-biological precipitates in the post-treatment process and finished vinegar storage process of Sichuan bran vinegar[J]. Food and Fermentation Industries, 2024 , 50(19) : 148 -156 . DOI: 10.13995/j.cnki.11-1802/ts.037735

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