山葡萄醋酸发酵饮料工艺条件的研究  

Technical condition of wild grape acetic acid fermenting for beverages

作　　者：王平[1] 刘淑华 王丹[1] 邓开野[1] 

机构地区：[1]吉林农业大学食品工程学院,吉林长春130118 [2]吉林省农机化科学研究所

出　　处：《中国林副特产》2006年第2期8-10,共3页Forest By-product and Speciality in China

摘　　要：以山葡萄汁为主要原料,通过发酵制成山葡萄醋饮料,采用正交优化试验设计确定了醋酸发酵的适宜工艺条件,即发酵温度30℃,发酵时间4d,醋酸菌接种量3%;并确定了山葡萄醋饮料最佳配方,即山葡萄醋加入量20%,绵白糖加入量10%。Acetic acid fermented beverage was prepared through mountain grape juice. The optimum fermentation condition was determined by orthogonal design, know as fermentation temperature 30℃, fermentation period time 4d, the volume of inoculums 3%. The optimum formulation was determined too, known as the volume of grape juice and sugar is 20% and 10% respectively.

关 键 词：山葡萄汁 醋酸 发酵饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程] TS255.44[轻工技术与工程—食品科学与工程]