| 摘要 |
The invention relates to a natural food acidifier and to a process for preparing the same. According to the invention, the acidifier is a clear liquid of brown colour, having a density of minimum 1.0500 g/l, a total acidity of minimum 70 g/l in tartaric acid, a content of volatile acids of maximum 4 g/l in acetic acid, an iron content of maximum 5 g/l, free of copper, potassium, calcium and other cations. As claimed by the invention, the process consists in collecting the vinasse charges, followed by the antimicrobial and antioxidant treatment with 300...400 mg/l potassium metabisulphite in 2...3 stages, the treatment with 5 g/hl natural derivatives of thermally-enzymatically degraded cellular walls of autolysed yeasts, clarification and proteinaceaous stabilization by bentonization, simultaneous complex stabilization by ion exchange with H-cationic resin, concentration by reverse osmosis and preservation of the concentrated vinasse stability by treatment with microgranulated acacia gum of high purity in doses of 30...50 g/hl, associated with vigorous homogenization, keeping it at rest for 5...10 days with daily homogenization, filtration, dynamic affinage, followed by the sensory and physical-chemical control of the final product. |
