草莓残次果生产草莓醋的工艺研究  

Study on the Technology of Strawberry Vinegar with Strawberry Cullfruit

作　　者：王海英 姜雪[2] 杜为民[2] 张粲[2] 汪涛[2] 刘艳[2] 晏丽[2] 

机构地区：[1]西宁市工程咨询院,西宁810000 [2]北京林业大学生物学院,北京100083

出　　处：《中国食物与营养》2010年第5期54-58,共5页Food and Nutrition in China

摘　　要：本研究以草莓残次果切分榨汁后的草莓汁为主要原料,采用液态发酵工艺,通过测定残糖量、维生素C含量、酒精度和醋酸含量等指标确定酒精发酵工艺条件为:菌种是酿酒酵母2号,糖度12,接种量4%,27℃发酵3d;醋酸发酵工艺条件为:菌种是巴氏醋杆菌AS1.41与巴氏醋杆菌7015(1:1)的混合菌种,接种量8%,33℃发酵5d。风味调配实验为原醋10%、蔗糖10%、柠檬酸0.15%,研制的草莓醋具有草莓果香并酸甜适口。Strawberry cullfruit after chosen, syncopated, squeezed was used as raw materials and the liquid fermentation technology was applied, The optimum parameters were determined by analyzing amount of residual sugar, vitamin C, acetic acid and alcohol degree. 4% of Fermirouge Saccharomyces cerevisiae, adding sugar to the degree of 12 at 27℃ fermentation for 3 days was the optium for alcoholic fermentation. 8% Acetobacter pasteurianus 1.41 and Acetobacter pasteurianus 7015（1：1） at 33℃ fermentation for 5days were the optium for acetic acid fermentation. The optimal recipe of fruit vinegar beverage was strawberry vinegar 10%, sucrose 10%, citric acid 0.15%. Thes strawberry vinegar had special strawberry fruital flavors and good taste.

关 键 词：草莓残次果 酒精发酵 醋酸发酵 草莓醋 

分 类 号：TS264.22[轻工技术与工程—发酵工程]