摘要
以拐枣果实为主要原料,采用液态发酵法制取拐枣果醋,通过正交实验探讨拐枣果醋运动保健饮料生产工艺条件。研究结果表明,拐枣果醋酒精发酵工艺条件为:拐枣果汁糖度22%,酵母菌接种量为5%,发酵温度为30℃,发酵时间为8d;拐枣醋酸发酵工艺条件为:醋酸菌扩大培养液加入量7%,发酵温度32℃,发酵时间12d。所酿制拐枣果醋具有拐枣果汁的天然色泽,酸味柔和且有醋香味,调配的拐枣果醋运动保健饮料,经运动员饮用效果的初步观察,具有抗训练疲劳等功效。
Using Hovenia duleis fruit as material,Hovenia dulei fruit vinegar was developed with liquid fermentation.Fur-thermore,the fermentation technology parameters were optimized by single factor experiment and orthogonal experiment.The results indicated that the optimal technological conditions of alcoholic fermentation were： Sacchromyces serevisiae adding 5%,the sugar content of juice 22%,ferment 8 days under 30℃,and these of acetic acid fermentation were： scale-up medium of acetobacter adding 7%,ferment 12 days under 32℃.The Hovenia dulei fruit vinegar was brewed success-fully,with natural color,no sediment,soft sourness as well as full-bodied smell of vinegar.The sports health beverage from Hovenia dulei fruit vinegar was made successfully.It has the function of combating training fatigue.
出处
《食品与发酵科技》
CAS
2010年第6期101-104,共4页
Food and Fermentation Science & Technology
关键词
拐枣
液态发酵
拐枣果醋
运动保健饮料
Hovenia dulei fruit
liquid fermentation
Hovenia dulei fruit vinegar
sports health beverage
