摘要
本文主要探讨研究高酸度饮料用苹果醋的酿造工艺。结果表明:该菌耐受初始酒精浓度与醋酸浓度分别不宜超过6.5%(V/V)和3.0g/100m L,当发酵启动配料果酒浓度、配料量、接种量分别为6.0%(V/V)、60%、20%时,完成发酵启动效率最高;并根据配料不宜超过发酵罐80%,进一步确定须采用分割体积补料发酵方式才能获得总酸≥7.0g/100m L饮料用苹果醋,且其最佳分割体积补料方案为补料发酵果酒浓度10.0%(V/V)、分割体积比25%。
The technology of high-acid apple vinegar for beverage was studied. The results showed that the toleration of initial alcohol and acetic acid concentrate for the acetic bacteria were not more than 6.5% （v/v）and 3.0g/100mL. The fermentation efficiency was the highest when the concentration of alcohol, the proportion of raw materials, the amount of inoculation was 6.0%（v/v）, 60% ,20% in start-up fermentation respectively. Based on that the ingredients should not exceed 80% of the fermentation tank, it could achieve a kind of apple vinegar that total acid was more than 7.0g/100mL through split volume feed plan. And it was the best way of that plan that the concentration of fruit wine for fed and split volume ratio was 10.0%（v/v） and 25% respectively.
出处
《饮料工业》
2017年第2期37-41,共5页
Beverage Industry
关键词
高酸度
饮料用苹果醋
补料发酵
工艺
high-acid
apple vinegar for beverage
fed fermentation
technology
作者简介
熊贤平（1970-），男，硕士，工程师，研究方向为食品生产、技术研发管理。E—mail：xiongxp@tdyh．com．cn
