摘要
为开发苦瓜保健醋酸饮料,对苦瓜醋酸饮料的发酵工艺参数和口味调配进行了系统的研究。结果表明:酒精发酵的最适条件为发酵温度32℃,酵母接种量6%,可溶性固形物含量22%,发酵时间4d;醋酸发酵的最适条件为:温度34℃,接种量10%,时间5d;成品果醋中原醋、蜂蜜、苦瓜汁的含量分别为12%、3%、50%。
In order to develop high-quality health bitter gourd fruit vinegar, the fermentation and blending parameters were investigated systemically. Results showed that the optimal conditions of alcohol fermentation are temperature 32℃, inoculation rate of yeast 6%, soluble solid content 22% and fermention time 4 d; The optimal conditions of acetic acid fermentation are temperature 34 ℃, inoculation rate 10% and fermentation time 5 d; The compounding ratio of original vinegar, honey and bitter gourd juice in the fruit vinegar product is 12%, 3%, 50%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第10期729-731,共3页
Food Science
关键词
苦瓜果醋
酒精发酵
醋酸发酵
bitter gourd vinegar
aleohol fermentation
acetic acid fermentation
作者简介
魏东（1969-），男，副教授，硕士，主要从事食品资源开发与研究。E-mail：weid1128@163．com.
