菠萝皮渣醋酸发酵饮料的工艺研究  

Preparation of a Beverage via Acetic Acid Fermentation of Pineapple Peel

作　　者：伍彬[1] 叶日英[1] 林羡[2] 黄泽航[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东省农业科学院蚕业与农产品加工研究所,广东省农产品加工公共实验室,广东广州510610

出　　处：《现代食品科技》2010年第3期285-287,299,共4页Modern Food Science and Technology

摘　　要：本文以菠萝皮渣为原料,对菠萝醋酸饮料的制作工艺进行了研究。在酒精发酵阶段,以糖度和酒精度为指标,探讨了果胶酶对菠萝醋酸饮料发酵效果的影响;在醋酸发酵阶段,以醋酸浓度为指标,探讨了增氧方式对醋酸发酵效果的影响。结果表明:(1)果胶酶对醋酸发酵结果影响不大;(2)醋酸饮料的最佳发酵天数为3d;(3)打气增氧方式可以有效提高醋酸发酵效率。(4)通过正交试验对发酵得到的菠萝醋酸饮料进行风味调配,得到原料的最佳配比例:菠萝醋10%,菠萝皮渣汁12%,乳酸0.06%,白糖6%。A novel beverage was prepared by acetic acid fermentation using pineapple peel as raw material. In the alcoholic fermentation stage, the effect of pectinase on pineapple beverage was investigated. In the acetic acid fermentation stage, the effect of oxygen-adding mode on acetic fermentation was explored. Results showed that peetinase had little effect on acetic acid fermentation. The optimal fermentation time for pineapple beverage preparation was 3 days. Increase of oxygen could improve the efficiency of acetic acid fermentation. By orthogonal design, the optimal formula for acetic acid fermentation of pineapple peel was determined as follows： pineapple vinegar 10%, clarified pineapple juice 12%, lactic acid 0.06%, and sugar 6%.

关 键 词：菠萝皮渣 果胶酶 打气增氧 醋酸发酵饮料 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]