摘要
以大麦芽为主要原料,经酒精发酵、醋酸发酵制成麦芽原醋,再调配成麦芽果醋饮料。以麦芽原醋添加量、麦芽汁添加量、蜂蜜添加量、果葡糖浆添加量为单因素,采用正交试验得出麦芽醋饮的配方和调配工艺。研究结果表明,麦芽醋饮的最佳配方为麦芽原醋10%,麦芽汁25%,蜂蜜6%,果葡糖浆18%。在此条件下,所生产的麦芽醋饮色泽金黄、澄清透明、酸甜爽口、醋香和麦芽香气浓郁。
The malt vinegar is made from malt by alcoholic and acetic fermentations, then formulated to malt vinegar beverage. Using the dosages of malt vinegar, malt juice, honey and fructose syrup as the experimental factors, the formula and processing technology of malt vinegar beverage are researched. By orthogonal experiment, the optimum formula of the malt vinegar beverage is determined as follows： malt vinegar 10%, malt juice 25%, honey 6% and fructose syrup 18%. The malt vinegar beverage is golden in color, clear and delightful, fine and smooth, with special malt flavor and vinegar aromas.
出处
《农产品加工（下）》
2016年第3期9-11,16,共4页
Farm Products Processing
基金
黑龙江省大庆市指导性科技计划项目(szdfy-2015-32)
关键词
麦芽
醋饮
正交试验
配方
malt
vinegar beverage
orthogonal experiment
formula
