小白杏果醋饮料的研制及生产工艺  

Study on a vinegar beverage of little white apricot and its production process

作　　者：胡广洲 

机构地区：[1]浙江森王食品有限公司,浙江义乌322000

出　　处：《饮料工业》2011年第9期24-27,共4页Beverage Industry

摘　　要：以新疆轮台小白杏为原料,利用现代生物酿造技术,经原料预处理、糖度调整、酒精发酵、醋酸发酵、澄清过滤、调配、灌装、杀菌等工艺制成一种具有营养保健功能的小白杏果醋饮料。通过一系列单因素试验和正交试验,确定了小白杏果醋饮料生产的最佳工艺条件和配方。结果表明,最佳工艺条件为:醋酸发酵时控制发酵液酒精含量7.5%、发酵温度26℃、接种量10%;最佳配方为:原果醋12%、糖酸比15∶1、白砂糖9%、乳酸钙0.2%。By modern biological brewing technology, little white apricot from Luntai, Xinjiang was used as the raw material to give a vinegar beverage with nourishing and healthcare functions, after the processes including raw material pretreatment, Brix adjustment, alcoholic fermentation, acetic fermentation, clarification/filtration, formulation, filling and sterilization. Through a series of single-factor and orthogonal tests, the optimum formula and production process of the vinegar beverage of little white apricot were determined. The results showed the optimum production process as alcohol concentration in fermentation broth controlled at 7.5%, fermentation temperature 26 ℃ and inoculum 10% in acetic fermentation; and the optimal formula of the beverage as original vinegar 12%, sugar-acid ratio 15 ∶ 1, sugar 9% and calcium lactate 0.2%.

关 键 词：小白杏 杏果醋饮料 发酵 生产工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]