巨峰葡萄醋饮料的研制  

Development of Kyoho Grape Vinegar Beverage

作　　者：孟秀梅[1,2] 李明华[1,2] 顾立众[1,2] 

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003 [2]江苏食品加工工程技术研究开发中心,江苏淮安223003

出　　处：《中国调味品》2015年第8期86-89,共4页China Condiment

基　　金：苏北科技发展计划-科技型企业技术创新项目(BC2010433)

摘　　要：以巨峰葡萄浆为原料,通过酵母菌沪酿2.069和醋酸菌沪酿1.01的发酵制备巨峰葡萄醋,再经过调配制备巨峰葡萄醋饮料。通过单因素试验和正交试验确定最佳发酵条件及调配配方,试验结果表明:酒精发酵的最佳条件为初始糖度18%,接种量3%,温度30℃,时间72h。醋酸发酵的最佳条件为初始酒精度10%,接种量5%,温度34℃,时间48h。巨峰葡萄醋饮料最佳配方为:巨峰葡萄醋20%、蔗糖6%、蜂蜜6%、柠檬酸0.1%,经过调配获得了黄褐色、酸甜适口、具有葡萄香气的果醋。Kyoho grape vinegar is produced using Kyoho grape juice as raw material after alcohol fermentation by yeast Huniang 2. 069 and acetic fermentation by acetic acid bacteria Huniang 1.01. Kyoho grape vinegar beverage is made of Kyoho grape vinegar, sucrose, honey and citric acid. The optimum compositions of fermentation conditions and beverage formula are demonstrated by the test of single factor and orthogonal design respectively. The optimum alcohol fermentation conditions are the initial Brix of 18%, the inoculation amount of 3%, the temperature of 30 ℃, the time of 72 h; the optimum acetic fermentation conditions are the initial alcohol content of 10%, the inoculation amount of 5%, the temperature of 34℃, the time of 48 h. The optimum beverage formula is Kyoho grape vinegar of 20%, sucrose of 6%, honey of 6% and citric acid of 0.1 %. Kyoho grape vinegar beverage is yellowish brown, delicious and possesses the aroma of grape.

关 键 词：巨峰葡萄 果醋 酒精发酵 醋酸发酵 

分 类 号：TS264.22[轻工技术与工程—发酵工程]