天然野生醋栗果醋酿造工艺研究  

Study on the Processing Technology of Wild Gooseberry Vinegar

作　　者：刘月华[1] 魏群[1] 郑胜[1] 赵晴潇[1] 

机构地区：[1]东北电力大学化学工程学院吉林132012

出　　处：《食品工业》2014年第3期131-133,共3页The Food Industry

摘　　要：以醋栗为原料,通过正交试验,确定醋栗饮料的生产工艺和优化配方。结果表明,酒精发酵最佳工艺条件为初始糖度16°Brix,发酵温度28℃,酵母接种量12%;醋酸发酵最佳工艺条件为初始酒精度8%vol,发酵温度30℃,醋酸菌接种量14%;醋栗饮料调配的优化参数:醋栗果醋原汁10 mL、蜂蜜11 g、白砂糖12 g,以醋栗汁定量为200mL。酿制出来的醋栗果醋颜色为红棕色,澄清透亮,醋味浓郁,同时具有醋栗特殊的清香味。Using wild gooseberry as raw material, the processing technology of vinegar was investigated. The optimum fermentation conditions were determined by single-factor and orthogonal experiments. The optimum conditions for alcoholic fermentation were as the following： initial sugar content 16°Brix, fermentation temperature 28 ℃, inoculums concentration of dry yeast 12%; The optimum acetic acid fermentation conditions were with the initial alcohol concentration 8% vol, fermentation temperature 30 ℃ and inoculums concentration of Acetobbacter AS1.41 14%. Gooseberry beverage allocation optimization parameters： gooseberry vinegar juice 10 mL, honey 11 g, sucrose 12 g and gooseberry juice quantitative 200 mL. Made out of gooseberry vinegar is reddish brown, clear and transparent, vinegar tasted rich, meanwhile it has goosebeny special fragrance.

关 键 词：醋栗 果醋 酒精发酵 醋酸发酵 饮料配方 

分 类 号：TS264.22[轻工技术与工程—发酵工程]