摘要
为酿制和调配软枣猕猴桃果醋饮料,以软枣猕猴桃为原料,利用恶臭醋酸杆菌混浊变种为发酵菌株对软枣猕猴桃果浆液进行醋酸发酵。以醋酸发酵液用量、软枣猕猴桃果汁用量和木糖醇用量为试验因素,通过正交试验确定其最佳调配方案。结果表明:经发酵后的果醋原液的醋酸含量为5.99×10-2g·m L-1、酯含量为0.76g·L-1。经正交试验确定果醋饮料的最终调配方案为:醋酸发酵液用量为10%,果汁用量为80%,木糖醇用量为0.08g·m L-1。按正交试验结果最优组合对软枣猕猴桃果醋饮料进行调配,调配后的果醋饮料在口感及口味上要明显的优于原醋酸发酵液,并且其果香浓郁,味道甜美。
To develope a good taste beverage from Actinidia arguta vinegar, taking Actinidia arguta as raw material and A.rancens L. as strain to ferment the fruit vinegar with acetic acid. Take initial vinegar, fruit juice and xylitol as factors to confirm the optimum formula of fermented beverage by orthogonal test. After fermenting, the acetic acid content of brewed vinegar was5.99×10-2g·m L-1and the ester was 0.76 g·L-1. After the orthogonal test, the optimum formula of fermented beverage is: initial vinegar 10%, fruit juice 80% and the xylitol 0.08g·m L-1. Through the orthogonal test of compounding the Actinidia arguta vinegar beverage, the taste and flavour was obviously better than the initial vinegar and it makes the beverage fruity and sweety.
出处
《沈阳农业大学学报》
CAS
CSCD
北大核心
2014年第5期629-632,共4页
Journal of Shenyang Agricultural University
基金
农业部公益性行业(农业)科研专项基金项目(200903013)
