发酵型火龙果醋酸饮料的生产工艺  

Production Technology of Fermented Vinegar Beverage of Dragon Fruit

作　　者：余森艳[1] 李志红[1] 

机构地区：[1]湖北工程学院新技术学院,湖北孝感432000

出　　处：《中国调味品》2015年第12期94-97,共4页China Condiment

摘　　要：以火龙果为主要原料,分别进行酒精发酵和醋酸发酵,采用正交实验确定了火龙果醋酸饮料的最佳生产工艺,并对产品的调配进行了研究。结果表明:最佳发酵工艺条件为酒精发酵初始糖度16%,酵母菌添加量0.4%,发酵温度30℃;醋酸发酵的初始酒精度6%,醋酸菌用量10%,发酵温度32℃,发酵时间10天。火龙果醋酸饮料的调配工艺参数为发酵成品按1∶1.5稀释后,加入白砂糖5%,蜂蜜5%,浓缩苹果汁10%,日落黄0.0005%,焦糖色素0.02%。Using dragon fruit as main raw material,the optimal processing conditions of dragon fruit vinegar beverage are determined through alcohol fermentation and acetic acid fermentation with orthogonal experiments,and the preferable beverage recipe is also studied.The results indicate that the initial sugar concentration of alcohol fermentation is 16%,the yeast dosage is 0.4%,and the fermentation temperature is 30 ℃;the initial alcohol concentration of acetic acid fermentation is 6%, the acetic acid bacteria dosage is 10%,the fermentation temperature is 32 ℃,and the fermentation time is 10 days.The optimal process parameters of dragon fruit vinegar beverage are as follows：after fermented liquid being diluted by 1∶1.5,and then adding sugar 5%,honey 5%,concentrated apple juice 10%,sunset yellow 0.0005% and caramel pigment 0.02%.

关 键 词：火龙果 酒精发酵 醋酸发酵 醋酸饮料 

分 类 号：TS264.22[轻工技术与工程—发酵工程]