酸浆果醋饮料的研制  

Development of Physais pubescens L. fruit vinegar beverage

作　　者：王治同[1] 顾岩[1] 林柯[1] 文连奎[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118

出　　处：《中国调味品》2010年第12期60-63,共4页China Condiment

摘　　要：以酸浆为原料,经过酒精发酵、醋酸发酵和调配等工艺,研制出酸浆果醋饮料,通过正交试验确定酒精发酵的工艺条件为:发酵时间5天,发酵温度24℃,发酵液pH 4;醋酸发酵的工艺条件为:pH 4.5,发酵温度30℃,发酵时间6天,醋酸菌接种量7%;果酸饮料的配方为:果醋液添加量10%,果醋液含糖量12%,食盐添加量0.4%。The Physais pubescens L.fruit vinegar beverage was deveopled,With Physais pubescens L.as the material and through the process of alcohol fermentation、acetic acid fermentation and compositions and so on,and by orthogonal test the conditions of alcohol fermentation technics were the fermentation time 5 d,fermentation temperature 24 ℃,broth pH 4;the conditions of acetic acid fermentation technics were fermentation temperature 30 ℃,fermentation time 6 d,7% inoculation of Acetobactor and pH 4.5;the fruit vinegar beverage formula was the fruit vinegar beverage juice addition 10%,saccharinity of fruit vinegar juice 12%,table salt addition 0.4%.

关 键 词：酸浆 果醋 研制 饮料 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]