摘要
以火龙果为原料,探讨了酒精和醋酸发酵的工艺条件,通过试验确定了酒精发酵的工艺条件为酵母菌接种量8%,糖度15%,27℃恒温发酵5d,发酵液的酒精度为7.9%。醋酸发酵的工艺条件为醋酸菌接种量10%,糖度5%,酒精度6%,30℃恒温振荡发酵6d,火龙果原醋的总酸为37g/L。火龙果果醋饮料的最佳配方为火龙果原醋15mL/100mL,蜂蜜7g/100mL,白砂糖2g/100mL。
In this paper, the processing technology of pitaya vinegar and the best formulation of vinegar beverage were discussed. The results indicated that the alcohol fermentation conditions included： inoculum size 8%, sugar degree 15%, fermentation at 27℃. After 5 d, the alcoholicity was 7.9%. The acetic acid fermentation conditions were： inoculum size 10%, sugar degree 5%, alcoholicity 6%, fermentation at 30℃. After 6 d, the acidity degree of raw vinegar was about 37 g/L. The optimal formulation of pitaya vinegar was： raw vinegar 15 ml/100 ml, honey 7 g/100 ml, white sugar 2 g/100 ml.
出处
《中国酿造》
CAS
北大核心
2008年第2期82-84,94,共4页
China Brewing
基金
广西大学资助项目(X061033)
关键词
火龙果
酒精发酵
醋酸发酵
醋饮料
pitaya
alcohol fermentation
acetic fermentation
vinegar beverage
