摘要
以菠萝为原料,研究菠萝白兰地和菠萝风味果醋的联合生产工艺。确定在初始糖度16%、发酵温度30℃、静置发酵10 d时,可制得酒精浓度为38%、菠萝香味浓郁纯正、口感柔和的菠萝白兰地。通过单因素试验和正交试验后,确定醋酸发酵的最佳工艺条件为:采用分批添加酒精的方式,初始酒精浓度为5%,接种量为15%,菠萝余液添加量为25%,发酵温度为32℃,摇床发酵为8 d,制得酸度为4.74 g/dL,具有典型菠萝风味,其他指标均符合国家标准的酿造型食醋。
The processing technology of pineapple brandy and pineapple flavor vinegar with pineapple as the raw material is studied.It is determined that when the initial sugar degree is 16%,the fermentation temperature is 30℃,and the fermentation time is 10 days,the pineapple brandy with 38%alcohol concentration,strong and pure pineapple aroma and soft taste could be prepared.Through single factor experiment and orthogonal experiment,the optimum conditions of acetic acid fermentation are determined as follows:adding alcohol in batches,the initial alcohol concentration is 5%,the inoculation amount is 15%,the pineapple residual liquid is 25%,the fermentation temperature is 32℃,shaking fermentation for 8 days,the acidity is 4.74 g/dL,the product has typical pineapple flavor and other indicators are all in line with the national standards of brewing vinegar.
作者
高晓娟
李新军
李红翠
曲艳萍
王元秀
GAO Xiao-juan;LI Xin-jun;LI Hong-cui;QU Yan-ping;WANG Yuan-xiu(Qilu Institute of Technology,Jinan 250200,China)
出处
《中国调味品》
CAS
北大核心
2020年第10期45-48,共4页
China Condiment
基金
山东省重点研发计划(2018YYSP028)。
关键词
菠萝
酒精发酵
醋酸发酵
白兰地
果醋
pineapple
alcohol fermentation
acetic acid fermentation
brandy
fruit vinegar
