Effects of Filtration and Fining Processes on the Clear Stability of Bottled Mei (Prunus mume Sieb. et Zucc.) Vinegars

澄清飲料裝瓶後在儲存期間生成混濁沉澱是影響飲料品質之重大缺陷。以8-10分熟青梅浸漬糯米醋所製得之梅醋產品在室溫儲存16週後混濁度呈上升之現象，部分樣品中的懸浮顆粒會發生沉降而形成深褐色沉澱物。先以酵素分解果膠後之梅醋再以酸洗矽藻土進行抽氣過濾，混濁度可以降低至1NTU以下，色澤呈琥珀色。分析矽藻土過濾之梅醋發現單寧酸試驗(tannic acid test)引起之混濁度增加值為51.34NTU，顯示樣品中含有大量起霧性蛋白質(haze-active protein)，而明膠試驗(gelatin test)引起之混濁度增加值則為0.87NTU，顯示樣品中起霧性多酚物質(haze-active polyphenol)之含量極微。以矽藻土過濾之梅醋在室溫儲存16週後混濁度會上升，顯示矽藻土過濾之梅醋會有二次混濁之現象發生。在矽藻土過濾之梅醋中添加2.5g/L皂土(bentonite)即可將樣品中之起霧性蛋白質幾乎100%移除，添加不同濃度之矽膠(siica gel)則只能移除20-45%之起霧性蛋白質。皂土處理-矽藻土過濾梅醋在室溫儲存16週後混濁度仍可以維持在1NTU以下。研究結果證實起霧性蛋白質是造成矽藻土過濾梅醋發生二次混濁的主要因子，利用皂土處理移除起霧性蛋白質能有效維持矽藻土過濾梅醋之澄清安定性。不同澄清處理之矽藻土過濾梅醋樣品經過室溫儲存16週後皆會產生極輕微之褐變。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.目錄文摘要.................................................Ⅰ文摘要.................................................Ⅱ錄.....................................................Ⅲ目錄...................................................Ⅵ目錄...................................................Ⅷ、前言..................................................1、前人研究..............................................3 一、梅子果實的成分......................................3 二、果汁的膠體性質......................................5 三、引起果汁混濁結塊或再沈澱之因子......................7 (一) 生物性因子......................................7 (二) 物理性因子......................................7 (三) 化學性因子......................................8 四、果汁澄清之方法.....................................16 (一) 酵素澄清處理...................................18 (二) 淨化劑處理.....................................19 (三) 加熱處理.......................................21 (四) 離心分離.......................................23 (五) 過濾...........................................24 五、環境因子對果汁混濁安定性之影響.....................25 (一) 氧氣...........................................25 (二) 溫度...........................................26 (三) pH值...........................................26 (四) 光照...........................................27、材料與方法...........................................28 一、實驗原料...........................................28 二、試藥...............................................28 三、儀器設備...........................................29 四、實驗方法...........................................29 (一) 浸漬梅醋之一般理化特性分析.....................29 (二) 商業糯米醋與浸漬梅醋中潛在生成混濁成分之定性試 驗.............................................33 (三) 浸漬梅醋中起霧性蛋白質和起霧性多酚含量之測定...34 (四) 不同過濾方式對梅醋裝瓶後室溫儲存期間色澤、混濁 度、pH值、可溶性固形物、起霧性蛋白質和起霧性多 酚含量之影響...................................34 (五) 梅醋澄清處理條件之釐定.........................35 (六) 不同澄清處理對梅醋裝瓶後室溫儲存期間色澤、混濁 度、pH值、可溶性固形物、起霧性蛋白質和起霧性多 酚含量之影響...................................36 (七) 統計分析.......................................36、結果與討論...........................................39 一、浸漬梅醋之理化特性分析.............................39 1. 色澤.............................................39 2. 混濁度...........................................39 3. 可溶性固形物、pH值及可滴定酸度...................39 4. 水溶性蛋白質、總酚及水溶性果膠...................41 二、商業糯米醋與浸漬梅醋中潛在生成混濁之水溶性成分之定 性與定量試驗.......................................42 1. 商業糯米醋與浸漬梅醋中潛在生成混濁之水溶性成之定 性試驗...........................................42 2. 浸漬梅醋中起霧性蛋白質與起霧性多酚含量之測定.....44 三、不同過濾方法對浸漬梅醋裝瓶後在室溫儲存16週間理化特 性、起霧性蛋白質與起霧性多酚含量之影響.............48 1. 色澤變化.........................................49 2. 混濁度...........................................49 3. 水溶性蛋白質與總酚...............................52 4. 起霧性多酚與起霧性蛋白質.........................52 5. 可溶性固形物、pH值及可滴定酸度...................58 四、矽藻土過濾梅醋澄清處理條件之釐定...................58 1. 皂土處理.........................................58 2. 矽膠處理.........................................58 五、不同澄清處理對矽藻土過濾梅醋裝瓶後在室溫儲存16週間 理化特性、起霧性蛋白質與多酚含量之影響.............63 1. 色澤變化.........................................63 2. 混濁度...........................................63 3. 起霧性多酚與起霧性蛋白質.........................66 4. 可溶性固形物含量與pH值...........................69、結論.................................................73、參考文獻.............................................7