摘要
以蓝莓为原料,利用微生物发酵法制作果醋饮品.首先测定发酵成品果醋中的各项理化指标含量和感官评分结果,然后根据结果确定蓝莓果醋饮品的最佳发酵工艺.最佳发酵工艺条件为:栽培蓝莓作为发酵原料,酵母菌种为Fermivin,酒精发酵温度为20℃,醋酸温度为35℃,醋酸菌种为迪发牌醋酸菌,接种量为10%.研究还表明,栽培蓝莓的营养成分比野生蓝莓的含量丰富,且栽培蓝莓酿制的果醋各项理化指标含量均优于野生蓝莓酿制的果醋.本文方法酿制蓝莓果醋饮品的方法简单,且酿制出的果醋饮品口感良好,该酿制方法可为蓝莓的进一步开发利用提供新的途径.
In this paper,Blueberry was used as raw material to make fruit vinegar drink by microbial fermentation.The fermentation process of Blueberry fruit vinegar was determined by measuring the physical and chemical indexes in the finished fruit vinegar and the sensory score.The optimized results showed were as followed：Fermivin yeast,fermentation temperature of 20 ℃,acetic acid temperature of 35 ℃,fermentation bacteria were acetic acid bacteria,and inoculation amount was 10%.The results also showed that the nutrient content of cultivated blueberries was higher than that of wild blueberries,and the contents of physical and chemical indexes were similar to those of wild Blueberry brewed fruit vinegar.The method of brewing Blueberry fruit vinegar is simple and has good taste,and the brewing method can provide a new way for the further development and utilization of Blueberry.
出处
《延边大学学报（自然科学版）》
CAS
2017年第3期233-237,共5页
Journal of Yanbian University（Natural Science Edition）
关键词
蓝莓
果醋
发酵
条件优化
Blueberry
fruit vinegar
fermentation
conditional optimization
