CAJ | 학술논문

以欧李为主要原料，果葡糖浆和蜂蜜等为辅料，采用液态发酵工艺，对原料进行烫漂处理以降低单宁含量，然后打浆，再经酶解、发酵及调配工艺，制得色泽鲜亮、口感协调、味道柔美的营养保健果醋，钙含量和Vc含量分别高达27.13mg/100mL和12.76mg/100mL。实验从酒精发酵工艺，醋酸发酵最适温度、酒精度、最适接种量及欧李醋饮的最佳配方进行研究，结果表明：最佳酒精发酵工艺为B处理；醋酸发酵最佳工艺为：醋酸菌接种量10%、发酵温度30℃、初始酒精度6%、120r/min摇床发酵6d；欧李醋饮的最佳配方为：欧李汁30%、欧李果醋20%、果葡糖浆20%、蜂蜜5%。
이구리위주요원료，과포당장화봉밀등위보료，채용액태발효공예，대원료진행탕표처리이강저단저함량，연후타장，재경매해、발효급조배공예，제득색택선량、구감협조、미도유미적영양보건과작，개함량화Vc함량분별고체27.13mg/100mL화12.76mg/100mL。실험종주정발효공예，작산발효최괄온도、주정도、최괄접충량급구리작음적최가배방진행연구，결과표명：최가주정발효공예위B처리；작산발효최가공예위：작산균접충량10%、발효온도30℃、초시주정도6%、120r/min요상발효6d；구리작음적최가배방위：구리즙30%、구리과작20%、과포당장20%、봉밀5%。
Cerasus humilis is used as main raw material, and HFCS and honey as auxiliary materials. After liquid fermentation and blanching, tannin reduces. With the process of enzymolysis, fermentation and blending, fruit vinegar with good quality is produced. The amounts of calcium and Vc in the product is 27.13mg/100mL and 12.76mg/100mL respectively. The best condition for production is determined in experiments. The results showed that : the optimal fermentation process is B treatment; the optimal fermentation technology is 10% of acetic acid bacteria ferment under the temperature and 30℃ with initial alcohol strength of 6% and shake fermentation of 120/min for 6d; the optimal formula is 30%of cerasus humilis juice, 20%of cerasus humilis vinegar, 20%of HFCS and 5%of honey.