摘要
以葡萄皮为主要原料,经酒精发酵和醋酸发酵而制得葡萄醋,再经葡萄汁调配而得到葡萄果醋饮料。结果表明以葡萄皮为发酵原料,在含糖量为18%时,酵母接种量为10%,发酵温度22℃～25℃,经酒精发酵14 d,酒精体积分数达到8%～9%,此时醋酸菌接种量10%,间歇振荡进入醋酸发酵,发酵温度18℃～20℃,发酵14 d,其总酸可达3.53%。通过正交试验获得最佳的葡萄果醋饮料配方为每100克葡萄醋向其中加入葡萄果汁200 g并添加总重8%的白砂糖,制得的葡萄醋饮料稳定性好、色泽佳、口感均优良。
The processing technology of grape vinegar beverage by using grape skin as main materials through alcoholic fermentation and acetic acetic fermentation was tudied , then to produce grape fruit vinegar drinks by adding grape juice. Results showed that the best fermentation parameters were temperature at 22 ℃-25 ℃, content of total sugar of juice at 18 %and inoeulum size of yeast at 10 %.Under the optimized condition, alcohol concentration was up to 8 %-9 % ,then inoculating acetic aeit bacillus 10 % ,fermented at 18 ℃-20 ℃ for 14 d during acetic aeit fermentation, toatal acid concentration was up to 3.53 %. The optimum process conditions and formula were determined through orthogonal test grape vinegar is 100 g, grape juice 200 g, sugar 8 %. In this condition, the best product with well stability, a pure color and delicious taste was obtained.
出处
《食品研究与开发》
CAS
北大核心
2012年第11期112-115,共4页
Food Research and Development
基金
吉林省教育厅资助项目(吉教科合字2010第215号)
关键词
葡萄皮
果醋
饮料
grape skin
fruit vinegar
drinks
作者简介
何文兵（1977-），男（汉），讲师，硕士，主要从事农产品加工及果蔬功能性成分、风味物质研究。
