天然野生刺玫果果醋酿造工艺研究  

Study on the Processing Technology of Wild Dahurian Rose Fruit Vinegar

作　　者：刘月华[1] 施云芬[1] 魏群[1] 谭雨清[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》2016年第1期40-42,共3页The Food Industry

摘　　要：以刺玫果为原料,通过正交试验,确定刺玫果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发酵温度30℃,初始糖度16°Bx,酵母接种量12%;醋酸发酵最佳工艺条件为发酵温度32℃,初始酒精度7%vol,醋酸菌接种量14%;刺玫果饮料调配的优化参数:刺玫果果醋原汁12 m L、蜂蜜13 g、蔗糖9 g,以刺玫果汁定量为200m L。酿制出来的刺玫果果醋颜色为橙色,澄清透亮,醋味浓郁,同时具有刺玫果特殊的清香味。Using wild dahurian rose fruit 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 followings：fermentation temperature 30℃,initial sugar content 16 °Bx,and inoculum concentration of dry yeast 12%.The optimum acetic acid fermentation conditions were with the fermentation temperature 32℃,initial alcohol concentration 7% voland inoculum concentration of Acetobbacter AS 1.41 14%.Dahurian rose fruit beverage allocation optimization parameters were as followings：dahurian rose fruit vinegar juice 12 mL,honey 13 g,sucrose 9 g,with dahurian rose fruit juice quantitative 200 mL.The dahurian rose fruit vinegar made out was orange,clear and transparent,vinegar taste rich,meanwhile had dahurian rose fruit special fragrance.

关 键 词：刺玫果 果醋 酒精发酵 醋酸发酵 饮料配方 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]