食品与发酵科技
食品與髮酵科技
식품여발효과기
SICHUAN FOOD AND FERMENTATION
2014年
2期
72-75
,共4页
刘延岭%杨蕾%蒋云刚%董凤鹃%刁正敏%白琪
劉延嶺%楊蕾%蔣雲剛%董鳳鵑%刁正敏%白琪
류연령%양뢰%장운강%동봉견%조정민%백기
猕猴桃%果醋%酿造%分析
獼猴桃%果醋%釀造%分析
미후도%과작%양조%분석
kiwifruit%vinegar%brewing%analysis
以都江堰猕猴桃为原料,对猕猴桃果醋饮料的酿造工艺进行研究。通过单因素和正交试验,确定猕猴桃果醋酿造的最佳发酵工艺条件为:酒精发酵中,酵母菌接种量0.25%,发酵温度26℃,发酵时间8d;醋酸发酵中,醋酸菌接种量10%,初始酒精度6%,发酵时间8d。成品猕猴桃果醋 pH 为3.8,总酸(以醋酸计)≥4.5g/100mL,酒精度≤0.18%(v/v),总糖含量为12.0g/100mL,维生素C含量≥450mg/100mL,呈黄绿色,果味柔和,具有浓郁的醋香和猕猴桃特有芳香。
以都江堰獼猴桃為原料,對獼猴桃果醋飲料的釀造工藝進行研究。通過單因素和正交試驗,確定獼猴桃果醋釀造的最佳髮酵工藝條件為:酒精髮酵中,酵母菌接種量0.25%,髮酵溫度26℃,髮酵時間8d;醋痠髮酵中,醋痠菌接種量10%,初始酒精度6%,髮酵時間8d。成品獼猴桃果醋 pH 為3.8,總痠(以醋痠計)≥4.5g/100mL,酒精度≤0.18%(v/v),總糖含量為12.0g/100mL,維生素C含量≥450mg/100mL,呈黃綠色,果味柔和,具有濃鬱的醋香和獼猴桃特有芳香。
이도강언미후도위원료,대미후도과작음료적양조공예진행연구。통과단인소화정교시험,학정미후도과작양조적최가발효공예조건위:주정발효중,효모균접충량0.25%,발효온도26℃,발효시간8d;작산발효중,작산균접충량10%,초시주정도6%,발효시간8d。성품미후도과작 pH 위3.8,총산(이작산계)≥4.5g/100mL,주정도≤0.18%(v/v),총당함량위12.0g/100mL,유생소C함량≥450mg/100mL,정황록색,과미유화,구유농욱적작향화미후도특유방향。
Kiwifruit as raw material,the brewing technology of vinegar was studied. The fermentation technology pa-rameters were optimized by single factor test and orthogonal test. The results indicated that the optimal technology conditions of alcoholic fermentation were: yeast inoculum 0.25%, fermentation period 8d at temperature 26℃, and these of acetic fermentation were: Acetobacter inoculum 10%, initial alcoholicity 6%, fermentation period 8d.The vinegar drink of kiwifruit looked pale yellow, taste nice and have rich nutritients. The vinegar pH=3.8, total acid≥4.5g/100mL, alcoholicity≤0.18%(v/v), total sugar=12.0g/100mL, vitamin C≥450mg/100mL.