摘要
我国龙眼种植量大,每年都会有生产过剩、附加值不高的问题,同时市场上果醋的品种较单一。为解决以上问题,研究了红枣桂圆复合果醋。以红枣、桂圆为原料,通过单因素试验和响应面试验,对酒精发酵工艺进行研究,确定红枣桂圆复合果醋的酒精发酵最适工艺参数。结果表明,酒精发酵最佳发酵工艺为红枣汁桂圆汁比例1∶2.18,酵母菌接种量0.16%,发酵温度27.70℃,初始糖度20.25°Bx,酒精度的理论值是12.32%Vol,实际值为12.30%Vol。
At present,the amount of longan planting in China is large,and there will be the problems of excess and low added value every year.At the same time,the variety of fruit vinegar in the market is relatively single.In order to solve the above problems,the compound fruit vinegar of jujube and longan was studied in this paper.Using jujube and longan as raw materials,the alcohol fermentation process was studied by single factor test and response surface test,and the optimum technological parameters of the compound fruit vinegar of jujube and longan brewing were determined.The results showed that the optimum fermentation conditions were as follows:the ratio of red jujube juice to longan juice 1∶2.18,the inoculum size of yeast 0.16%,the fermentation temperature 27.70℃,the initial sugar degree 20.25°Bx,the theoretical value of alcohol content 12.32%Vol,and the actual value 12.30%Vol.
作者
陆丽珠
陈韵
张瑾
梁舒妍
钟先锋
LU Lizhu;CHEN Yun;ZHANG Jin;LIANG Shuyan;ZHONG Xianfeng(College of Food Science and Engineering,Foshan University,Foshan,Guangdong 528225,China)
出处
《农产品加工》
2020年第6期23-28,共6页
Farm Products Processing
基金
国家自然科学基金项目(31660459、31700056)
广东省自然科学基金项目(2018A0303130275)
佛山科学技术学院2018年学术基金项目(20180630)。
关键词
红枣
桂圆
酒精发酵
响应面法
复合果醋
jujube
longan
alcoholic fermentation
response surface method
compound fruit vineger
