发酵苹果醋饮的研制  

Preparation of Apple Vinegar Beverage

作　　者：程稚玲 姚薇[1] 王钰慧[1] 张琳[1] 霍乃蕊[2] 王如福[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太古030801 [2]山西农业大学动物科技学院,山西太谷030801

出　　处：《中国调味品》2016年第2期103-106,共4页China Condiment

基　　金："十二五"863项目(2011AA100904);山西省科技攻关项目(20110311042-3);山西省科技攻关项目(20130311030-2)

摘　　要：通过发酵酿制苹果醋并调配成醋饮,有助于苹果的高值利用并缓解苹果的市场压力。结果表明:经过4天酒精发酵,接种发酵第3天的老陈醋醋醅可使苹果醋醋酸发酵的时间缩短为5天。经过单因素试验:白砂糖替代实验以及感官评价确定苹果醋饮配方为苹果醋18%,蜂蜜3%,浓缩苹果汁6%,白砂糖1%,果葡糖浆1%,高倍甜味剂(阿斯巴甜与安赛蜜1∶1比例混合)0.01%,食盐0.025%。醋饮最终呈淡黄色,清亮透明,无悬浮物及沉淀,具有明显的醋香味、苹果香味,口感酸爽,后味丰富,酸甜柔和,酸而不烈,甜而不腻。Apple vinegar is brewed into beverage in this study to make a foundation for high-value utilization and relieving the market pressure of overproduced apples. The results show that after 4 days＇ alcoholic fermentation, the fermentation time of vinegar is shortened to 5 days by inoculating the fermented solid vinegar matrix of Shanxi mature vinegar. The formulation of the apple vinegar beverage is determined by single factor test, sugar replacement test and sensory assessment. It is composed of 18% apple vinegar, 3%Ahoney, 6% concentrated apple juice, 1% white sugar, 1% fructose syrup, 0.01% high-times sweetener prepared by equal mass of aspartame and acesulfame and 0. 025 % table salt. The vinegar beverage is transparent and pale yellow, without suspended substance and sediments, with distinct vinegar, apple and honey flavor, sour and clear mouth feel and rich aftertaste, proper sourness and sweetness.

关 键 词：醋醅 苹果醋 醋饮料 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]