苦荞百合保健醋饮料酿造工艺研究  

An Optimized Technique for Brewing Healthy Vinegar Beverage from Bitter Buckwheat and Lily

作　　者：陈景[1] 黄群[2,3] 傅伟昌[2,3] 欧阳辉[2,3] 余佶[2] 罗兰萍[2] 

机构地区：[1]吉首大学体育科学学院,湖南吉首416000 [2]吉首大学食品科学研究所,湖南吉首416000 [3]植物资源保护与利用湖南省高校重点实验室,湖南吉首416000

出　　处：《食品科学》2009年第20期467-470,共4页Food Science

摘　　要：以苦荞粉为主要原料,辅以百合精粉,液态发酵酿造苦荞百合保健醋饮料,采用单因素试验与正交试验优化酿造工艺条件及产品配方。结果表明,最佳工艺条件为苦荞、百合粉加水充分糊化后加入3.0%α-淀粉酶于95℃液化22min,再加入糖化酶糖化,调整料液糖度,接入活性干酵母0.10%,32℃酒精发酵6d;调整酒醪酒精含量至5%,接入13%醋酸菌,32℃以140r/min摇床发酵5d。苦荞百合醋饮料最优配方为原醋9%、蜂蜜5%、蛋白糖0.3%、柠檬酸0.13%。所得苦荞百合醋饮料酸味柔和,具有醋香味和苦荞特有香气。A multifunctional healthy vinegar beverage was developed by liquid fermentation, with bitter buckwheat flour as the main raw material and lily powder as the supplement. The optimal alcoholic fermentation and acetic acid fermentation conditions and beverage formulation were investigated using orthogonal array design. In the optimized brewing process, bitter buckwheat flour and lily powder were gelatlnized, liquefied at 95 ℃ for 22 min by adding 3.0% of amylase, and saccharified by adding saccharifying enzyme, followed by adjusting sugar content, inoculated with 0.10% of active dry yeast for alcoholic fermentation at 32 ℃ for 6 d. Following adjustment of alcohol content to 5%, the fermentation mash was inoculated with 13% of the commercial swain of acetic acid bacteria, Huniang 1.01 for fermentation on a 140 r/min shaker at 32 ℃ for 5 d. The optimal formula for beverage production consisted of bitter buckwheat lily vinegar 9%, honey 5%, aspartame 0.3%, citric acid 0.13%. The final product obtained tasted soft and had vinegar fragrance and unique flavor of bitter buckwheat.

关 键 词：苦荞 百合 酒精发酵 醋酸发酵 醋饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]