杏皮渣酿制杏果醋饮料的工艺研究  

Study on the Processing Technique of Making Vinegar from Apricot Bran

作　　者：李文慧[1] 徐麟[2] 樊国全[3] 张大海[2] 康成友 傅力[5] 

机构地区：[1]新疆农业科学院轮台果树资源圃,轮台841600 [2]农业部国家重点野外科学观测轮台站,轮台841600 [3]新疆农业科学院科研管理处,乌鲁木齐830091 [4]轮台县华隆农林业开发有限公司,轮台841600 [5]新疆农业大学食品科学学院,乌鲁木齐830052

出　　处：《保鲜与加工》2010年第3期54-56,共3页Storage and Process

基　　金：国家科技支撑项目(2007BAD36B06);国家星火项目(2008GA890004);新疆维吾尔自治区科技攻关项目(200731136-3);新疆维吾尔自治区科技兴新项目(2008050B29)

摘　　要：研究了以杏皮渣为原料的果醋饮料生产工艺,确定了酿制杏皮渣果醋的最佳工艺参数。筛选出最佳醋酸菌是LB-2001,果醋酿制过程中添加剂SO2含量≤30 mg/L,醋酸发酵结束后,加入食盐的浓度为1.0‰～1.5‰,采用115℃/2 min超高温瞬时杀菌。用此工艺酿制出的杏果醋饮料香味独特,口味纯正。The technology of making vinegar from apricot as the raw material was inwestigated,and the optimum technological parameters of the apricot vinegar were established through single-factor and orthogonal experiments. Screening the three kinds of strains, the best strain is LB-2001, SO2 concentration ≤ 30 mg/L, salt concentration 1.0%o-1.5‰, sterilization using immediate set 115 ℃/2 min. The process brewed apricot vinegar obtained was featured by unique flavour and genrine taste.

关 键 词：杏果醋 酒精发酵 醋酸发酵 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]