太子参保健醋饮料生产工艺  

Production Processing of Psendostellaria heterophylla Health Vinegar Beverage

作　　者：张静 王淑培 游小辉 吴玉琼 赵泰霞 傅新征 ZHANG Jing;WANG Shupei;YOU Xiaohui;WU Yuqiong;ZHAO Taixia;FU Xinzheng(College of Tea and Food Science,Wuyi University,Wuyishan 354300;College of Food Science,Southwest University,Chongqing 400715)

机构地区：[1]武夷学院茶与食品学院,武夷山354300 [2]西南大学食品科学学院,重庆400715

出　　处：《食品工业》2020年第7期43-47,共5页The Food Industry

基　　金：福建省教育厅科技项目(JA15519);武夷学院校科研基金资助项目(理工类)(XL201504)。

摘　　要：以太子参为原料,通过酒精发酵、醋酸发酵和配方优化生产太子参保健醋饮料。试验结果表明,酒精发酵工艺条件为:初始糖度16%、酵母菌接种量0.5%、发酵温度28℃、发酵时间72 h。此条件下发酵液的酒精度为5.9%。醋酸发酵工艺条件为:接菌量12%、pH 5.0、发酵温度32℃、发酵时间96 h。得到醋酸含量4.06%的太子参发酵原醋;以感官评分为指标,通过正交试验优化,最优配方为原醋液30%、白砂糖8%、L-阿拉伯糖0.5%、枸杞汁20%。The Psendostellaria heterophylla used as the raw material, the health vinegar was produced by alcohol fermentation, acetic acid fermentation and formulation optimization. The results showed that the optimum fermentation condition for alcohol fermentation was the initial sugar content of 16%, the inoculation amount of 0.5%, temperature of 28 ℃, and fermentation for 72 h. Under such condition, the alcohol content of the fermentation liquor 5.9%. The optimal condition of alcohol fermentation was as follows: the inoculation amount 12%, the initial pH 5.0, the temperature 25 ℃, and 96 h fermentation time. Under the optimum condition, the acetic acid content could reach 4.06% for fermentation vinegar. The optimal condition of Psendostellaria heterophylla health vinegar beverage was concluded by orthogonal tests was as follows: the fermentation vinegar 30%, white granulated sugar 8%, L-arabia sugar 0.5%, and wolfberry juice 20%.

关 键 词：太子参 保健醋 酒精发酵 醋酸发酵 工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]