仙人掌发酵醋饮的研究  

The research of acetic acid of the cactus drink

作　　者：吴忠会[1] 南亚[1] 刘霞[1] 

机构地区：[1]陕西科技大学,西安710016

出　　处：《食品科技》2007年第6期177-180,共4页Food Science and Technology

摘　　要：以仙人掌为原料,讨论了仙人掌制汁的工艺及护色条件,结果表明:仙人掌用0.15%的NaHCO3溶液在50℃浸泡5h、再用100℃水浸5min处理后,出汁率最高,打浆时添加0.01%EDTA和0.15%抗坏血酸护色效果良好;研究了仙人掌醋酸发酵的工艺及仙人掌醋饮的产品定型等,表明仙人掌果汁醋酸发酵的最佳工艺条件:发酵温度36℃、菌种接入量14%、发酵时间56h、初始酒精度10%,调配醋饮的最佳配方为糖10%、pH3.0、芦荟香精0.05%、白柠檬香精0.015%。The text mainly discusses the technology of cactus system juice and conditions protecting color. Taking cactus as raw material and giving the results that cactus uses the NaHCO3 solutions of 0.15%, 50℃ soaked for 5 hours, and soaked in 100℃ water again for 5 minutes handlings rear, juice rate is highest. Then adding 0.01% EDTA and 0.15% fight badly blood acid to protect color effect; Study cactus acetic acid ferment technology and cactus vinegar the type approval etc, showJng the cactus acetic acid of fruit juice the best technology conditions of fermenting： Ferment temperature 36℃, bacterium kind receive income to measure 14% to ferment for 56 hours, the initial alcohol degree 10%, allocating best prescription of vinegar drunk is sugar 10% and pH3.0,aloe essence 0.05%, white lemon essence 0.015%.

关 键 词：发酵 醋酸饮料 仙人掌果汁 护色 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]