再制梨醋配方的研究  

Research on the Formula of Reproduced Pear Vinegar

作　　者：黄玉玲[1] 

机构地区：[1]黑龙江农垦科技职业学院,哈尔滨150431

出　　处：《中国调味品》2014年第3期71-73,77,共4页China Condiment

摘　　要：利用优质的梨为原料,经固态发酵获得梨醋,在此基础上,用梨汁、蜂蜜、糖调配成再制梨醋。再制梨醋与单纯的梨醋相比较,在口味上更柔和,更具水果的清香;营养更全面,是良好的佐餐调味品。主要研究了再制梨醋的加工技术与配方,由实验结果可以得到再制梨醋的最优配方组合:总酸度4g/L,主要配料添加量:梨汁110mL/L,蜂蜜2g/L,糖7g/L。Take high-quality pears as raw materials,pear vinegar is obtained by solid state fermenta-tion,on this basis,blend pear j uice,honey and sugar to make pear vinegar.Compared to pure pear vinegar,the reproduced pear vinegar is with softer taste,more fruity fragrance,more comprehensive nutrition and it is a kind of good table seasoning.The processing technology and recipe of reproduced pear vinegar are studied in this paper.The experimental results show that the optimal formula of reproduced pear vinegar is：total acidity of 4 g/L,pear juice of 110 mL/L,honey of 2 g/L,sugar of 7 g/L.

关 键 词：梨醋 梨 蜂蜜 糖 

分 类 号：TS264.22[轻工技术与工程—发酵工程]