摘要
[目的]探讨草莓复合调味果醋的加工工艺。[方法]以草莓为主要原料,经酵母菌、醋酸菌液态发酵,然后添加花椒、生姜的浸提液等配合成使用方便、用途广泛的复合调味果醋。通过单因素试验和正交试验优化发酵工艺和调配工艺。[结果]酒精发酵的最佳工艺参数为初始糖度18°Bx、接种量0.4%、发酵时间9d;醋酸发酵的最佳工艺参数为初始酒度(V/V)6%、接种量(V/V)10%、发酵时间72h;调味果醋的最佳配方为:果醋1L,花椒液300ml、姜液200ml、味精100g。[结论]该工艺条件下制得的复合调味果醋保留草莓的香味和营养成分,色泽为红棕色,澄清透明,风味独特,具有调味、营养、保健的作用。
[Objective]The research aimed to discuss the processing technique of strawberry flavoring vinegar.[Method]Compound flavoring vinegar was produced using strawberry as raw material after alcohol fermentation and acetic fermentation,and the extraction of pepper and ginger were added.The optimum conditions of strawberry flavoring vinegar were determined by single parameter test and orthogonal experiment,including the processing of fermentation and flavor.[Result] The optimal parameters of alcohol fermentation were as follows：the initial sugar concentration 18°Bx,the inoculation ratio 0.4%,the culturing time 9 days.The optimal parameters of acetic fermentation were as follows：the initial alcohol degree 6%,the inoculation ratio 10%,the culturing time 72 h.The best prescription of flavoring vinegar was as follows：the fruit vinger 1 L,the pepper extract 300 ml,the ginger extract 200 ml,the monosodium glutamate 100 g.[Conclusion]The fruit vinegar had high value of health,nutrition and flavor,with the color of red brown,clear and unique flavor.
出处
《安徽农业科学》
CAS
北大核心
2010年第15期8186-8188,8192,共4页
Journal of Anhui Agricultural Sciences
关键词
草莓
酒精发酵
醋酸发酵
果醋
复合调味品
Strawberry
Alcohol fermentation
Acetic fermentation
Fruit vinger
Compound condiment
