黑木耳醋酸饮料的研制  

作　　者：靳发彬[1] 张晓[2] 韦春玲[1] 齐志广[2] 田彦辉[2] 

机构地区：[1]华北制药集团新药研究开发有限责任公司,河北石家庄050015 [2]河北师范大学生命科学学院,河北石家庄050016

出　　处：《食品工业科技》2007年第11期144-146,共3页Science and Technology of Food Industry

摘　　要：为开发以黑木耳液体发酵菌丝体和苹果汁为主要原料的健康饮品—木耳果醋,对木耳果醋生产过程中的发酵工艺参数和口味调配等进行了系统的研究。研究结果表明:酒精发酵的最适发酵条件为温度30℃,活化酵母接种量0.02%,发酵时间5d;醋酸发酵的最适条件为温度35℃,接种量10%,起始pH5.5;成品果醋的最佳配比为原醋∶蜂蜜∶苹果汁=8.5%∶3%∶50%。In order to exploit the high quality health beverage- Agaric fruit vinegar which were made of mycelium of Auricularia auricula and apple juice, the fermentation and mixture parameter were investigated systemically. The result showed that the most suitable conditions of alcohol fermentation were 30℃ , inoculate rate 0.02% and time 5d; the most suitable conditions of acetic acid fermentation were temperature 35℃ , inoculate rate 10% and original pH 5.5; the compounding ratio of fruit vinegar was original vinegar： honey： apple juice =8.5%：3%：50%.

关 键 词：木耳果醋 酒精发酵 醋酸发酵 苹果汁 

分 类 号：TS264.22[轻工技术与工程—发酵工程]