摘要
以云南酸木瓜为主要原料,添加普洱茶汤及新鲜咖啡汁进行液态发酵,酿制酸木瓜复合风味果醋。通过对可溶性固形物含量和总酸度的测定以及感官评分验证了试验的可行性,并在此基础上进行正交试验,确定了云南酸木瓜风味果醋的最佳配比:以酸木瓜为底料,添加普洱茶汤25%、新鲜咖啡汁10%、白砂糖19.5%。
Chaenomeles lagenaria Koidz from Yunnan Province, with the addition of Pu-erh tea juice and fresh coffee juice, was subjected to liquid fermentation to make Chaenomeles lagenaria Koidz-flavored fruit vinegar. The feasibility of the experiment was validated by the determination of soluble solid content and total acidity as well as sensory evaluation scores. Based on the above-mentioned operation, orthogonal tests were conducted to determine the optimal formula of the vinegar as follows： Pu-erh tea juice 25%, fresh coffee juice 10% and sugar 19.5% added to Chaenomeles lagenaria Koidz.
出处
《饮料工业》
2011年第12期27-30,共4页
Beverage Industry
关键词
酸木瓜
果醋
液态发酵
Chaenomeles lagenaria Koidz
fruit vinegar
liquid fermentation
作者简介
【作者简介】柏旭（1988-），女，云南东川人，硕士研究生。
【通讯作者]袁唯（1957-），男，教授。主要从事园艺产品贮藏与加工方面的研究工作。
