摘要
以甘蔗汁为原料,探索了液态发酵甘蔗果醋的生产工艺条件和甘蔗果醋饮料研制方法。通过单因素和正交试验,优化了工艺条件和配方。结果表明,酒精发酵的工艺参数为温度30℃、初始p H值为4.5、接种量12%、发酵时间6 d。醋酸发酵最佳工艺条件为酒精度8%vol、糖度7°Bx、p H值为5.0、接种量10%。在控制温度32℃、转速150 r/min条件下发酵7 d得到平均酸度约6.37 g/100 m L、残糖4.2 g/100 m L甘蔗果醋。甘蔗果醋饮料最佳配方为甘蔗原醋15%、鲜甘蔗汁40%、蔗糖2%、柠檬酸0.14%、DL-苹果酸0.05%。
Sugar cane vinegar was produced via submerged fermentation of sugar cane juice and a new beverage was developed using sugar cane vinegar. Through single factor and orthogonal test, the optimal alcohol fermentation conditions and formula were as follows： temperature 30 ℃, initial pH 4.5, yeast inoculum 12%, fermentation time 6 d. The optimal acetic acid fermentation conditions were alcohol content 8%vol, sugar 7 °Bx, pH 5.0, acetic acid bacteria inoculum 10%. Under the conditions of temperature 32 ℃, rotational speed 150 r/min, fermentation time 7 d, the average acidity of sugar cane vinegar was about 6.37 g/100 ml, residual sugar 4.2 g/100 ml. The optimal formula for sugar cane vinegar drink was sugar cane vinegar 15%, sugar cane juice 40%, saccharose 2%, citric acid 0.14%, and DL-malic acid 0.05%.
出处
《中国酿造》
CAS
北大核心
2015年第3期154-157,共4页
China Brewing
基金
贵工信投资[2013]258
关键词
甘蔗果醋
酒精发酵
醋酸发酵
果醋饮料
sugar cane vinegar
alcoholic fermentation
acetic acid fermentation
fruit vinegar drink
作者简介
郑平（1989-），男，硕士研究生，研究方向为甘蔗汁、糖蜜食品发酵与利用。
通讯作者：李楠（1969-），男，副教授，博士，研究方向为食品微生物学及发酵工程。
