酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2012年
5期
67-70
,共4页
黑莓%发酵%复合醋酸饮料
黑莓%髮酵%複閤醋痠飲料
흑매%발효%복합작산음료
blackberry%fermentation%vinegar beverage
以新鲜黑莓（Blackeny）为原料，经过酒精发酵和醋酸发酵制取黑莓醋汁。通过试验，得出了黑莓醋汁的最佳酒精发酵和醋酸发酵的工艺参数。选用正交实验，得出醋酸饮料的配方：黑莓醋汁20％，红枣汁10％，甜味剂（木糖醇、冰糖、蜂蜜）8％。黑莓果醋饮料采用高温瞬间灭菌的杀菌工艺。
以新鮮黑莓（Blackeny）為原料，經過酒精髮酵和醋痠髮酵製取黑莓醋汁。通過試驗，得齣瞭黑莓醋汁的最佳酒精髮酵和醋痠髮酵的工藝參數。選用正交實驗，得齣醋痠飲料的配方：黑莓醋汁20％，紅棘汁10％，甜味劑（木糖醇、冰糖、蜂蜜）8％。黑莓果醋飲料採用高溫瞬間滅菌的殺菌工藝。
이신선흑매（Blackeny）위원료，경과주정발효화작산발효제취흑매작즙。통과시험，득출료흑매작즙적최가주정발효화작산발효적공예삼수。선용정교실험，득출작산음료적배방：흑매작즙20％，홍조즙10％，첨미제（목당순、빙당、봉밀）8％。흑매과작음료채용고온순간멸균적살균공예。
Blackberry vinegar juice was prepared by alcohol fermentation and acetic fermentation of flesh blackberry. The optimum technical pa- rameters were determined and the recipe of vinegar beverage was summed up by orthogonal experiments as follows： 20 % blackberry vinegar juice, 10 % jujube juice, and 8 % sweetener （xylitol, sugar candy and honey）. Besides, the technology of high temperature instant sterilization was adopted in the production of blackberry vinegar beverage. （Tran, by YUE Yang）
