多菌偶联协酵技术生产樱桃醋及醋饮料的研究  

Study on the brewing technology of cherry vinegar and drink

作　　者：闫明奎[1] 杨小姣[1] 战伟伟 王传宝[1] 李敬龙[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,济南250353 [2]山东商业职业技术学院,济南250103

出　　处：《中国调味品》2009年第8期87-90,共4页China Condiment

摘　　要：以樱桃酒糟为原料,采用多菌偶联协酵技术发酵,经过酒精发酵和醋酸发酵来酿制具有营养保健作用的樱桃醋,并确定了樱桃醋最佳酿造工艺。成品樱桃醋醋体醇香,风味浓郁,清亮透明。以发酵好的樱桃醋为主要原料,再添加柠檬酸等成分,制作樱桃醋饮料,其口感柔和,受到广大消费者的青睐。This paper introduced the process of the healthy cherry vinegar using wine grains as raw material by bio-coupling cooperation fermentation technology and alcoholic and acid fermentation to determine the best fermentation condition. Cherry vinegar product had mellow vinegar body, rich flavor,clear and transparent with a sweet taste delicious. Taking the good cherry vinegar as the primary material, cherry vinegar drink is made , by increasing ingredients, for example citric acid and so on. Its feeling in the mouth is gentle, and receives the general consumer＇s favor.

关 键 词：樱桃 酒糟 果醋 多菌偶联协酵 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]