玉米醋饮料的研制  

Study on the Processing of Corn Vinegar Drink

作　　者：岳春[1] 李继红[1] 王磊[1] 张凤存[1] 

机构地区：[1]河南阳理工学院生物与化学工程系,河南南阳473004

出　　处：《酿酒》2007年第4期95-97,共3页Liquor Making

摘　　要：实验根据近年来科研和生产实践的研究结果,将经过液态发酵酿造成的玉米醋调配成醋酸饮料,并研究了此饮料产生沉淀的原因及解决方法,最终得出具有最佳风味和营养保健价值的玉米醋饮料。实验结果表明最佳调配方案为:转化糖8%,A-K糖0.014%,阿斯巴甜0.06%,柠檬酸钠0.015%,食醋30%,柠檬酸0.225%,苹果酸0.075%。On the basis of recent research and production practice, the experiments deployment into corn vinegar drink with corn vinegar which is brewing through liquid fermentation,and studied the causes and solutions to produce precipitation. eventually got health corn vinegar drinks with the best flavor and nutritional value. Experimental results show the best allocation for the pro gramme ： the conversion of sugar 8%,A-K sugar 0.014%,attract Pakistan sweet 0.06%, citric acid sodium 0.015%, food vinegar 30%, citric acid 0.225% and malic acid 0.075%.

关 键 词：发酵 玉米醋 调配 玉米醋饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]