沙棘果醋发酵饮料生产工艺的研究  

Study on the brewing technology of vinegar beverage with Seabuckthorn

作　　者：李魁[1] 路洪义[2] 

机构地区：[1]河南工业大学粮油重点实验室与工程中心,郑州450052 [2]河南工业大学生物工程学院,郑州450052

出　　处：《中国调味品》2010年第12期71-73,79,共4页China Condiment

摘　　要：论述了以沙棘果为发酵原料,以黑米、糯米、麸皮为辅料,经醋酸菌和酿酒酵母发酵、预处理,再添加适量蜂蜜、蔗糖调味而研制出的沙棘果醋饮料。确定的工艺技术参数为:沙棘∶黑米∶糯米∶麸皮的配比量为1∶0.2∶0.4∶0.2;酿酒酵母和醋酸菌接种量分别为0.4%,0.2%;酒精发酵温度(25±2)℃,醋酸发酵温度(32±2)℃,总发酵时间72 h;成品果醋饮料自然条件下贮存30～90天,未发现异常现象。经检测,供试沙棘果醋饮料理化指标和微生物学指标均符合我国食品卫生标准。Vinegar beverage with seabuckthorn was produced using seabuckthorn as main raw material,black rice,glutinous rice and bran as supplementary material,and acetic acid bacteria and wine yeast as fermentation and pretreatment,and then adding some honey,sugar as flavor agent.The parameters determined for the technology as follow： the addition ratio of seabuckthorn,black rice,glutinous rice and bran was 1∶0.2∶0.4∶0.2,win yeast and acetic acid bacteria inoculum were 0.4% and 0.2%,the alcohol fermentation temperature was（25±2） ℃,the acetic acid fermentation temperature was（32±2 ℃）,the time of main fermentation was 72 h.No abnormal phenomenon was found after the wine was stored under natural conditions for 30～90 day.By testing the physicochemical indexes and microbiological indexes of the vinegar beverage accorded with the National Food Hygienic standard.

关 键 词：沙棘 果醋 生产工艺 饮料 发酵 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]