苹果醋发酵工艺及醋饮料的研究  

Study on the Fermentation Technology and Beverage of Apple Vinegar

作　　者：赵敏[1] 窦冰然 骆海燕[1] 洪厚胜[1,3] 

机构地区：[1]南京工业大学生物与制药工程学院,南京210009 [2]南京工业大学化学与分子工程学院,南京210009 [3]南京汇科生物工程设备有限公司,南京210009

出　　处：《食品工业》2016年第4期27-29,共3页The Food Industry

基　　金：国家高技术研究发展(863)重点项目--生物过程关键技术及装备开发(2012AA021201)

摘　　要：以新鲜苹果为原料,探讨了摇瓶液态深层发酵法制备苹果醋的生产工艺。并以所得苹果醋为原料先过滤除菌,然后研究不同调味剂配比得到酸甜适口的苹果醋饮料。结果表明,苹果醋发酵最佳条件为接种量1%,初始底酸量2%,初始酒精度5%vol。苹果醋调味确定最佳配方是蜂蜜4%,苹果醋4%,有机酸0.09%,黄原胶0.4%,蔗糖7%及苹果汁16%。该工艺酿造及调味出的苹果醋酸味柔和并具有苹果的清香。The research used fresh apple as raw material, and discussed the submerged fermentation in rotating flask-using technology of apple vinegar. Apple vinegar for filtering in addition to bacteria, and the beverage of apple vinegar was fermented by using apple vinegar as the raw material, adding different flavoring get a sweet taste. The results showed that inoculum size was 1%, initial acetic content was 2% and initial alcohol content was 5%vol. Besides, the optimal recipe of apple vinegar beverage was： honey 4%, apple vinegar 4%, organic acid 0.09%, xanthan gum 0.4%, sugar 7%, and apple juice 16%. The beverage was healthy and tasty.

关 键 词：苹果醋 发酵 正交试验 饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]