摘要
以西番莲和山药为原料,进行西番莲山药复合果醋的研制。研究结果显示西番莲汁与山药汁最优配比为1∶2;酒精发酵工艺为初始糖度20%,酵母接种量0.02%,温度20℃,发酵时间84h;醋酸发酵优化工艺为初始酒精度7%,醋酸菌接种量9%,温度32℃,发酵时间8天。成品果醋色泽呈橙黄色,具有西番莲和山药特有的香气,醋香浓郁,口感丰满,酸甜适中,澄清透亮。果醋酸度4.5g/dL,糖度13.2%,DPPH·自由基清除率97.5%。
Composite vinegar is developed using passion fruit and yam as raw materials. The results show that the optimal ratio of passion fruit juice to yam juice is 1 ：2. The alcoholic fermentation process is as follows, initial sugar of 20%, yeast inoculums of 0.02%, fermented at 20℃ for 84 h. The optimal acetic acid fermentation process is as follows, initial alcohol of 7%, acetic acid bacteria inoculums of 9%, fermented at 32 ℃ for 8 days. The characteristics of fruit vinegar product are as follows, orange-yellow color, with a unique flavor of passion fruit and yam, strong vinegar aroma, good taste, moderate sweetness and sourness, clear and transparent. Its acidity is 4.5 g/dL, sugar degree is 13.2%, the rate of DPPH · radical scavenging is 97.5%.
出处
《中国调味品》
CAS
北大核心
2015年第2期96-99,103,共5页
China Condiment
基金
国家自然科学基金项目(31171710)
关键词
复合果醋
西番莲
山药
研制
composite vinegar
passion fruit
yam
development
