摘要
以南瓜为主要原料,通过果胶酶分解果胶、糖化酶糖化、酵母菌酒精发酵、醋酸菌醋酸发酵等实验,确定最佳工艺参数,生产南瓜醋酸汁。经正交试验确定最佳调配方案为蔗糖8%、蜂蜜2%、南瓜醋10%、香精1.0%。制成营养丰富、风味独特的南瓜醋饮料,是一种良好的营养保健饮品。
Taking pumpkin as the main raw meterial,after hydrolyzing pectin with pectinase,and then saccharifying starch with glucoamylase,followed by alcohol and acetic acid fermentation,pumkin vinegar was obtained. A pumpkin vinegar with rich nutrition and special flavor was made through blending 8% sugar,2% honey,10% pumpkin vinegar and 1% essence.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第2期46-49,共4页
Food Science
基金
陕西科技大学自然科学基金项目(ZX07-57)
关键词
发酵型
南瓜
醋酸发酵
fermentation
pumpkin
acetic acid fermentation
