摘要
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。
Kiwifruit as raw material,the brewing technology of vinegar was studied. The fermentation technology parameters 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.
出处
《食品与发酵科技》
CAS
2014年第2期72-75,共4页
Food and Fermentation Science & Technology
关键词
猕猴桃
果醋
酿造
分析
kiwifruit
vinegar
brewing
analysis
