红果小檗果醋及其果醋饮料的工艺研究  

Brewing of Fruit Vinegar of Berberis nummularia Bge. and Formulation of Its Beverage

作　　者：邸翔[1] 吾尔妮莎.沙和丁 宫玉婷[1] 阿不都拉.阿巴斯[1] 

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046

出　　处：《食品科学》2009年第12期300-302,共3页Food Science

摘　　要：以红果小檗为原料,探讨液体发酵法制备果醋的生产工艺,并以发酵所得的果醋为原料,添加蜂蜜、柠檬酸等辅料调配制成酸甜可口、营养丰富的果醋饮料。结果表明,研制的红果小檗果醋具有浓郁果香、风味独特、酸味适度;生产的果醋饮料清亮透明、爽口,其配方为水100ml、果醋9ml、柠檬酸0.1g、蜂蜜12g。Berberis nummularia Bge. fruits were taken as the raw material to produce vinegar by the means of liquid fermentation. Then the fruit vinegar, honey and citric acid were blended to develop a compound beverage. The fruit vinegar had full-bodied and unique flavor and proper sour taste. The optimal formula for the fruit vinegar beverage was as follows： water 100 ml, fruit vinegar 9 ml, citric acid 0.1 g, and honey 12 g. The beverage product obtained was clear and refreshing.

关 键 词：红果小檗 酒精发酵 醋酸发酵 果醋 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]