摘要
以钙果为原料,对钙果果醋的醋酸发酵工艺进行了研究。研究表明:醋酸发酵的最佳条件是初始酒精度6%vol,接种量6%,发酵最佳温度34℃。通过单因素试验和正交试验研究确定了钙果果醋饮料的最佳配方是钙果果醋的用量10mL/100mL,钙果果汁的用量30mL/100mL,糖的用量12g/100mL。酿制的产品呈樱桃红色,具有钙果浓郁的果香味,醋香纯正,口感柔和,酸甜爽口。
Using Chinese dwarf cherry as raw material, the processing technology of Chinese dwarf cherry vinegar was studied in this paper. The results indicated that the optimal technological conditions of acetic fermentation were as follows： initial alcohol 6% vol, inoculum 6% and fermentation temperature 34℃. The optimal formula were obtained by single factor experiment and orthogonal experiment as follows： Chinese dwarf cherry vinegar 10ml/100ml, Chinese dwarf cherry juice 30ml/100ml and sucrose 12g/100ml. The final product has a red cherry color and soft and smooth tastes with fruits flavors of Chinese dwarf cherry
出处
《中国酿造》
CAS
北大核心
2011年第5期187-190,共4页
China Brewing
关键词
钙果
醋酸发酵
钙果果醋
果醋饮料
Chinese dwarf cherry
acetic fermentation
Chinese dwarf cherry vinegar
fruit vinegar beverage
