摘要
为开发牛蒡葡萄保健醋酸饮料,通过单因素试验、正交试验,对醋酸饮料的发酵工艺参数和口味调配进行系统的研究。结果表明:以牛蒡、玉米、麸皮按1:1:1配制发酵基料,基料含糖量为16°Bx～17°Bx,pH3.5～4.0,酒精发酵的最适条件为发酵温度30℃,酵母接种量10%,发酵时间4d;醋酸发酵的最适条件为温度34℃,接种量10%,时间5d;成品果醋的最佳配比为原醋:蔗糖:柠檬酸=12%:9%;0.1%。
In order to exploit the high quality health Arctium lappa L. grape fruit vinegar,the fermentation and mixture parameter were investigated systemically through single factor and orthogonal test.The result showed that the compounding ratio of raw material was Arctium lappa L.：corn：wheat bran = 1：1：1,sugar content of raw material reached to 16 ° Bx-17 ° Bx,pH3.5-4.0,the most suitable conditions of alcohol fermentation were temperature 30 ℃ ,inoculate rate 10 % and time 4 d.The most suitable conditions of acetic acid fermentation were temperature 34 ℃ ,inoculate rate 10 % and time 5 d.The compounding ratio of fruit vinegar was original vinegar：sugar：citric acid = 12 %：9 %：0.1%.
出处
《食品研究与开发》
CAS
北大核心
2009年第7期63-66,共4页
Food Research and Development
关键词
保健
果醋
酒精发酵
醋酸发酵
health
fruit vinegar
ethanol fermentation
acetic acid fermentation
