苦瓜醋酸发酵饮料的工艺研究  

Study on Production Process of Bitter Gourd Acetic Acid Fermented Beverage

作　　者：魏东[1] 

机构地区：[1]临沂师范学院生命科学学院,山东临沂276005

出　　处：《食品科学》2008年第10期729-731,共3页Food Science

摘　　要：为开发苦瓜保健醋酸饮料,对苦瓜醋酸饮料的发酵工艺参数和口味调配进行了系统的研究。结果表明:酒精发酵的最适条件为发酵温度32℃,酵母接种量6%,可溶性固形物含量22%,发酵时间4d;醋酸发酵的最适条件为:温度34℃,接种量10%,时间5d;成品果醋中原醋、蜂蜜、苦瓜汁的含量分别为12%、3%、50%。In order to develop high-quality health bitter gourd fruit vinegar, the fermentation and blending parameters were investigated systemically. Results showed that the optimal conditions of alcohol fermentation are temperature 32℃, inoculation rate of yeast 6%, soluble solid content 22% and fermention time 4 d; The optimal conditions of acetic acid fermentation are temperature 34 ℃, inoculation rate 10% and fermentation time 5 d; The compounding ratio of original vinegar, honey and bitter gourd juice in the fruit vinegar product is 12%, 3%, 50%.

关 键 词：苦瓜果醋 酒精发酵 醋酸发酵 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]