摘要
无花果(Ficus carica L.)是热带和亚热带地区最重要的农产品之一,营养美味,具有药用价值,如调节代谢、预防心血管疾病、抗病毒、抑菌消炎和抗癌等。文章以无花果为原料开发无花果果醋以提高其商业价值。结果表明,无花果果醋最佳酿造工艺为:料水比为1∶2,果胶酶添加量为727.3 U/g,果胶酶处理时间为3 h,酒精发酵时间为1.5 d,果醋发酵初始酒精度为6%,醋酸菌接种量为9%,醋酸发酵时间为8 d。在此条件下,制得的无花果果醋酸度为2.83 g/dL,感官评定得分为92分,色泽呈稻黄色,酸味适中,果味浓郁,风味协调。
Ficus carica is one of the most important agricultural products in tropical and subtropical regions.It is nutritional,delicious and has medicinal value,such as regulating metabolism,preventing cardiovascular diseases,anti-virus,bacteriostasis,anti-inflammation and anti-cancer.Ficus carica vinegar is developed from Ficus carica to improve its commercial value.The results show that the optimum brewing technology of Ficus carica vinegar is as follows:the ratio of material to water is 1∶2,the additive amount of pectinase is 727.3 U/g,the treatment time of pectinase is 3 h,the alcohol fermentation time is 1.5 d,the initial alcoholicity of fruit vinegar fermentation is 6%,the inoculation amount of acetic acid bacteria is 9%,and the acetic acid fermentation time is 8 d.Under these conditions,the acetic acid content of Ficus carica is 2.83 g/dL,the sensory evaluation score is 92,the color is rice yellow,the acidity is moderate,the fruit taste is rich and the flavor is harmonious.
作者
谭海刚
赵群
李静
邢蕾
TAN Hai-gang;ZHAO Qun;LI Jing;XING Lei(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China)
出处
《中国调味品》
CAS
北大核心
2019年第11期94-97,共4页
China Condiment
基金
青岛农业大学2017年大学生科技创新项目
青岛农业大学高层次人才科研基金(1116001)
关键词
无花果
果醋
酿造工艺
Ficus carica
fruit vinegar
brewing technology
