混合微生物发酵生产啤酒醋及饮料开发  

Development of beer vinegar and the beverage by mix microorganisms fermentation

作　　者：郑宇 常燕钢 白晓磊 牟俊 杨帅 宋佳 王敏 

机构地区：[1]天津科技大学生物工程学院工业发酵微生物教育部重点实验室,天津300457

出　　处：《中国酿造》2017年第10期27-31,共5页China Brewing

基　　金：国家自然科学基金资助项目(31471722);天津市农业科技成果转化与推广项目(201701180);天津市科技支撑计划(16YFZCNC00650)

摘　　要：以大麦芽为主要原料,进行啤酒醋发酵,调配制备麦香啤酒醋饮料。优化后的啤酒醋发酵工艺条件为:麦芽糖化后接种啤酒酵母进行酒精发酵,24 h后接种生香酵母,继续发酵4 d,啤酒酵母和生香酵母的添加比例为4∶1;醋酸发酵阶段醋酸菌接种量为10%,30℃条件下发酵,发酵结束时啤酒醋酸度为(3.21±0.09)g/100 m L,乙醇含量<0.05%vol。开发麦香啤酒醋饮料,最佳配方为啤酒醋12%,麦芽汁70%,白砂糖3%,橙色素0.04‰,最终产品的酸度为(0.38±0.07)g/100 m L,糖度为(84.32±0.05)g/L,酸糖比为1∶22。感官评定表明,该方法制备的麦香啤酒醋饮料色泽金黄、澄清透明、酸甜爽口,醋香和麦芽香气浓郁。Using barely malt as main raw material, beer vinegar was produced by fermentation and then malt aroma beer vinegar beverage was produced by blending. Beer yeast was inoculated to start alcohol fermentation after malt mashing, and then aroma-producing yeast was inoculated after 24 h fermentation which was continued for 4 d. The ratio of beer yeast and aroma-producing yeast was 4：1. For acetic acid fermentation, acetic acid bacteria inoculum was 10%, fermentation temperature was 30 ℃, and the acetic acid of the beer was （3.21±0.09） g/100 ml and alcohol content was less than 0.05%vol. Malt aroma beer vinegar beverage was developed and the optimized formula was beer vinegar 12%, malt juice 70%, sugar 3%, citranrin 0.04‰. The acidity of the final product was （0.38±0.07） g/100 ml, the sugar content was （84.32±0.05） g/L, and the ratio of acid to sugar was 1：22. The sensory evaluation results showed that malt aroma beer vinegar beverage was clear, delightful, in golden color and with malt flavor and vinegar aroma.

关 键 词：大麦芽 生香酵母 啤酒醋 麦香啤酒醋饮料 

分 类 号：TS264.2[轻工技术与工程—发酵工程]