蜂蜜柑橘果醋饮料生产工艺研究  

Study on Processing Technology of Honey-orange Fruit Vinegar Drink

作　　者：娄明[1] 麻成金[1] 黄群[1] 陈凯[1] 袁美[1] 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000

出　　处：《食品与发酵科技》2009年第4期67-70,73,共5页Food and Fermentation Science & Technology

摘　　要：以柑橘汁为原料,添加一定量的蜂蜜,采用液态发酵法酿制蜂蜜柑橘果醋。通过单因素试验和正交试验,探讨优化蜂蜜柑橘醋发酵工艺条件参数及蜂蜜柑橘果醋饮料配方。试验表明,酒精发酵最佳工艺条件为:初始糖度18%,酵母接种量0.10%,发酵温度27℃;醋酸发酵的最佳工艺条件为:醋酸菌接种量0.5%,发酵温度34℃,初始酒精度2%;蜂蜜柑橘果醋饮料最佳配方为:蜂蜜柑橘醋7%,柑橘汁20%,蜂蜜1.5%,蔗糖1.5%。调配的蜂蜜柑橘果醋饮料颜色橙黄或棕黄,酸甜爽口,具有天然的柑橘香气和蜂蜜香味。Using orange juice as material, and adding a certain amount of honey, honey-orange fruit vinegar was developed by liquid fermentation. The technology parameters and the recipe of honey-orange fruit vinegar were optimized by single factor test and orthogonal experiment. The results indicated that the optimal technical conditions of alcoholic fermentation are： sugar content of orange juice 18%, amount of yeast 0.10%, fermentation temperature 27℃; and these of acetic acid fermentation are： acetic acid bacteria 0.5%, the initial alcohol 2%, fermentation temperature 34℃. The best recipe of honey-orange fruit vinegar drink are： honey-orange vinegar 7%, orange juice 20%, honey 1.5% and sugar 1.5%. The mixed honey-orange fruit vinegar beverage with smells of natural orange fragrance and honey and orange-yellow colour is tasty and refreshing.

关 键 词：蜂蜜柑橘醋 酒精发酵 醋酸发酵 果醋饮料 生产工艺 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程] TS264.2[轻工技术与工程—食品科学与工程]