仁用杏果肉酿醋技术及其醋酸饮料的研制  

Study on the Brewing Techniques of Apricot for Kernel Flesh Vinegar and Its Acetic Acid Drink

作　　者：刘耀玺[1] 李志西[2] 

机构地区：[1]河南科技大学林业职业学院,河南洛阳471002 [2]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品研究与开发》2012年第7期71-76,共6页Food Research and Development

摘　　要：本文阐述了在粉碎打浆后的仁用杏果肉浆液中添加适量混合糖、0.2%果胶酶和0.2%酵母菌进行酒精发酵,用自制的果醋发酵罐进行液态深层醋酸发酵,再通过0.45μm微孔膜过滤、壳聚糖或混合蛋白液澄清处理、85℃保持15 min杀菌等工序酿造杏果醋的工艺,并通过正交试验设计筛选出的仁用杏果醋饮料的最优配方为酸度0.6 g/100 mL,乳酸钙添加量为0.15%,蛋白糖添加量为0.09%,高麦芽糖桨的添加量为4%,杏香精的添加量为0.005%,乙基麦芽酚的添加量为0.004 5%。This paper illustrates a technics that added proper mixed sugar, 0.2 % pectic enzyme and 0.2 % yeast to the crushed apricot slurry to producing apricot wine, then made the wine to change into vinegar in fermented jar designed by ourselves, finally, adopted tiny orifices membrane to filtrate, shell polysaccharide or mixed albumen liquid to clarify, and 85 ℃, 15 min to sterilize,and the optimal prescription be selected to produce apricot vinegar through orthogonal design test was acidity 0.6 g/100 mL, lati-calcium 0.15 %, albumen sugar 0.09 %, high maltose 4 %, apricot essence 0.005 %, ethylic malt hydroxybenzene 0.0045 %.

关 键 词：仁用杏 果肉 醋 工艺优化 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]