液态发酵法生产猕猴桃果醋饮料的研究  

A research on production of a kiwi fruit vinegar beverage by liquid fermentation

作　　者：刘建文[1] 许彦[2] 陈飞[1] 余伟民[1] 

机构地区：[1]四特酒有限责任公司研发中心,江西樟树331200 [2]江西生物科技职业学院,江西南昌330200

出　　处：《饮料工业》2013年第5期18-21,共4页Beverage Industry

摘　　要：以浓缩猕猴桃汁为原料,采用液态深层发酵技术生产猕猴桃果醋饮料。试验结果表明:当发酵液初始糖度为17%,酵母接种量为0.6g/kg时,发酵96h后的发酵液酒精度达到7.48%(v/v);按10%的接种量接入醋酸菌,发酵120h制得的猕猴桃果醋饮料风味良好,具有很好的市场前景。A kiwi fruit vinegar beverage was made from kiwi fruit juice concentrate as the raw material by the submerged liquid fermentation technology. The results of experiments showed that the alcohol content of the fermentation broth reached 7.48% （ v/v ） after fermenting for 96h with an initial sugar content of 17% and a yeast inoculum size of 0.6g/kg; after that, with 10% acetic acid bacteria added, a fermentation was carded out for 120h to give a kiwi fruit vinegar beverage featured by a nice taste and good market prospects

关 键 词：液态发酵 猕猴桃果醋饮料 感官评价 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]