摘要
目的:以杨梅为原料,探讨杨梅果醋及果醋饮料生产工艺条件。方法:通过单因素和正交试验,优化工艺条件和配方。结果:酒精发酵的工艺参数为:初始糖度8%,酵母接种量0.1%,发酵温度25℃,发酵时间4d。醋酸发酵的最佳工艺参数为:醋酸菌接种量10%,发酵时间96h,发酵温度30℃,初始酒精度6.5%。果醋饮料配制的最佳条件为杨梅果醋15%,杨梅果汁15%,蜂蜜4%,蔗糖10%。结论:杨梅果醋具有杨梅果香,风味独特,酸度适宜;果醋饮料清朗爽口,酸甜适中。
Objective： The production processing of waxberry vinegar and waxberry beverage was discussed in this paper. Method： The optimum process conditions and formula were determined through single factor and orthogonal test. Results： The optimal conditions for alcohol fermentation were 0.1% yeast inoculation, 8% original sugar degree, fermented at 25 ℃for 4 d. The optimal conditions for acetic acid fermentation were 10% inoculation, 6% original alcohol content, fermented at 30 ℃ for 96 h. The optimal composition of waxberry vinegar beverage were consisted of 15% waxberry vinegar, 15% waxberry fruit juice, 4% honey and 10% sucrose. Conclusion： The waxberry vinegar had special waxberry fragrance and adequate tart flavors. The fruit vinegar beverage produced was clear and delightful, had a good taste of adequate sweet and acidity.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2009年第5期100-105,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省教育厅项目(20060090)
关键词
杨梅果醋
果醋饮料
酒精发酵
醋酸发酵
waxberry vinegar
fruit vinegar beverage
alcohol fermentation
acetic acid fermentation
