摘要
以菠萝和石榴作为原料,通过单因素试验与正交试验,对菠萝石榴混合果醋加工工艺参数进行研究。得其最佳工艺参数为菠萝汁和石榴汁的体积比为2∶1;酒精发酵的温度为27℃,酵母接种量为4%,发酵时间为5d;醋酸发酵温度为31℃,醋酸菌接种量为7%,发酵时间为3d;果醋澄清试验中硅胶添加量为300mg/L,作用果醋持续40min,透光率接近90.1%。此条件下得到每100mL总含酸量为5.0g,色泽为浅红色,同时具有石榴和菠萝风味,酸味可口的菠萝石榴混合果醋。
Pineapple and pomegranate mixed fruit vinegar was prepared by single factor experiment and orthogonal experiment.The best process parameters were as follows:pineapple juice and pomegranate juice volume ratio was 2∶1;the temperature of alcohol fermentation was 27℃,the inoculation amount of yeast was 4%,the fermentation time was 5 days;the fermentation temperature of acetic acid was 31°C,the inoculum of acetic acid bacteria was 7%,the fermentation time was 3 days;the addition of silica gel in the clarification experiment of fruit vinegar was 300 mg/L,the effect of fruit vinegar lasted for 40 min,the light transmittance was close to 90.1%.Sour and delicious pineapple pomegranate mixed fruit vinegar was obtained,in which the total acid content per 100 mL was 5.0 g,the color was light red,with pomegranate and pineapple flavor.
作者
段依梦
张卫华
邹小欠
杜传来
王龙
DUAN Yi-meng;ZHANG Wei-hua;ZOU Xiao-qian(College of Food Engineering,Anhui University of Science and Technology,Fengyang,Anhui 233100)
出处
《安徽农业科学》
CAS
2019年第19期178-182,共5页
Journal of Anhui Agricultural Sciences
基金
安徽省科技重大专项(17030701016)
安徽省农产品加工产业技术体系
关键词
菠萝
石榴
果醋
Pineapple
Pomegranate
Fruit vinegar
