摘要
本试验采用二次发酵法,通过对黑加仑、蓝莓复合果醋的酒精发酵及醋酸发酵的优化,最终确定黑加仑、蓝莓复合果醋的酒精发酵最佳工艺为:黑加仑果汁与蓝莓果汁3:2复合,在初始糖度8°BX、初始pH3.8、28℃发酵6d、。醋酸发酵最佳条件为:发酵温度35℃,通风量为l:0.10～0.15(V/V/min),酒精含量6.0%,接种量8.0%,初始pH5.5。黑加仑、蓝莓复合果醋饮料配方:12%复合果醋、5.5%白砂糖、2%蜂蜜、0.1%食盐、0.06%复合香料,评分为92分。工艺调整后的放大生产产品质量仍稳定、达标。产品具有食醋清香和黑加仑、蓝莓果香,酸味柔和,风味独特。
The tests used secondary fermentation on composite fruit vinegar beverage of blackcurrants and blueberry.From optimization of acetic acid fermentation and alcohol fermentation,the optimum alcoholic fermentation technology of composite juice of blackcurrants and blueberry was as follows： blackcurrant and blueberry fruit juice mixed with 3：2,initial sugar degree 18.BX,fermentation temperature 28℃,fermentation time 6d,initial pH 3.8.The optimized fermentation conditions of acetic acid were as follows：temperature 35℃,ventilation quantity controlled between 1：0.10_0.15（v/v）min,initial content of alcohol 6.0%,inoculum concentration 8.0%,initial pH 5.5.The formula of composite fruit vinegar beverage of blackcurrants and blueberry was as follows：composite fruit vinegar 12%,white sugar 5.5%,honey 2%,common salt 0.1%,composite flavor 0.06%,a score of 92.The products′ quality of amplification production after technique adjustment was still stable and could attain the standards.
出处
《食品与发酵科技》
CAS
2011年第2期90-93,共4页
Food and Fermentation Science & Technology
关键词
黑加仑
蓝莓
复合果醋
果醋饮料
blackcurrant
blueberry
composite fruit vinegar
fruit vinegar beverage
作者简介
关莹（1985-），女，满族，研究实习员（硕士研究生在读），浆果精深产品加工。
