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：《农产食品科技》2009年第3期20-23,28,共5页

基　　金：吉首大学校级科研基金资助（08JDX042）.

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0．1％，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 and honey as material, 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 tests and orthogonal experiments. The results indicated that the optimal technical conditions of alcoholic fermentation were that： sugar content of orange juice 18%, amount of yeast 0.10%, fermentation temperature 27℃. The condition of acetic acid fermentation was determined to be： acetic acid bacteria 0.5%, the initial alcohol 2%, fermentation temperature 34℃. The best recipe of honey-orange fruit vinegar drink was that： honey-orange vinegar 7%, orange juice 20%, honey 1.5% and sugar 1.5%. The mixed honey-orange fruit vinegar beverage showed good flavor of natural orange fragrance and honey and orange-yellow colour.

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：TS264.22[轻工技术与工程—发酵工程]