| 沙棘果醋饮料的加工工艺研究 |
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| 引用本文： | 王玉冰,文连奎.沙棘果醋饮料的加工工艺研究[J].农产品加工．学刊,2012(5):56-57,64. |
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| 作者姓名： | 王玉冰 文连奎 |
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| 作者单位： | 吉林农业大学食品科学与工程学院,吉林长春,130118 |
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| 摘 要： | 以沙棘为原料,采用液体酒精发酵和表面静置醋酸发酵法制成的风味独特的沙棘果醋饮料。通过正交试验得出醋酸发酵最佳条件为:初始pH值3.5,接种量6%,发酵温度32℃。果醋饮料最佳配方为:原醋3%,白砂糖11%,沙棘汁3%,总酸0.36%。
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| 关 键 词： | 沙棘 果醋饮料 加工工艺 醋酸发酵 |
Processing Technology of Seabuckthom Fruit Vinegar Beverage |
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| WANG Yu-bing
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WEN Lian-Kui.Processing Technology of Seabuckthom Fruit Vinegar Beverage[J].Nongchanpin Jlagong.Xuekan,2012(5):56-57,64. |
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| Authors: | WANG Yu-bing WEN Lian-Kui |
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| Institution: | (Department of Food Scienceand Engineering,Jilin Agricultural University,Changchun,Jilin 130118,China) |
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| Abstract: | The sea buckthorn as raw materials,the liquid surface of alcoholic fermentation and acetic acid fermentation standing of the legal system into a unique flavor of sea buckthorn fruit vinegar beverages.It is obtained by orthogonal optimum conditions for acetic acid fermentation: initial pH 3.5,inoculation size 6%,fermentation temperature of 32 ℃.Best recipe for fruit vinegar beverages: 3% of the original vinegar,sugar 11%,3% of sea buckthorn juice,total acid 0.36%. |
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| Keywords: | sea buckthorn fruit vinegar beverages processing technology acetic acid fermentation |
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