摘要
以樱桃和草莓为原料,对樱桃草莓果醋的生产工艺进行研究。确定樱桃汁和草莓汁最佳体积比为2∶1。通过正交试验确定果醋的酒精发酵最佳条件,即酵母接种量为0.08%,初始糖度为12%,发酵温度为30℃,此时酒精度达到7.2%;通过响应面分析法确定果醋的醋酸发酵最佳工艺,即醋酸菌接种量为3.8%,初始pH为5.2,摇床转速为140.0r/min,发酵温度为34.4℃,此条件下樱桃草莓果醋的酸度达到5.52g/dL。由此酿造出来的樱桃草莓果醋醋味浓郁,而且带有樱桃和草莓的纯正香气。
Using cherry and strawberry as raw material, mainly discuss the production technology of cherry and strawberry fruit vinegar. The best ratio of cherry juice and strawberry juice is 2 ： 1. The optimum alcoholic fermentation conditions are determined by the orthogonal experiment, such as the yeast inoculum size is 0.08% the initial sugar concentration is 12%, the fermentation temperature is 30 ℃, and the degree of alcohol reaches 7.2%. And the optimum fermentation conditions of acetic acid are determined by the response surface methodology, such as the acetic acid bacteria inoculum size is 3.8%, the initial pH is 5.2, the rotation speed is 140.0 r/min, the fermentation temperature is 34.4 ℃, and the acidity of cherry and strawberry fruit vinegar reaches 5.52 g/dL. The fruit vinegar obtained shows a strong vinegarish flavor and unique flavor of cherry and strawberry.
出处
《中国调味品》
CAS
北大核心
2015年第4期90-95,共6页
China Condiment
关键词
樱桃
草莓
果醋
生产工艺
cherry
strawberry
fruit vinegar
production technology
