| 橄榄余甘果复合果醋生产工艺研究 |
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| 引用本文： | 黄春秋,梁珠民,庞琳,林君.橄榄余甘果复合果醋生产工艺研究[J].广西农业科学,2011(9):1122-1126. |
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| 作者姓名： | 黄春秋 梁珠民 庞琳 林君 |
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| 作者单位： | 广西农业职业技术学院; |
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| 基金项目： | 广西教育厅重点科研项目(200809LX258) |
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| 摘 要： | 【目的】研制酸甜适口、风味独特、营养保健的橄榄余甘果复合果醋。【方法】以新鲜橄榄、余甘果为原料,经取汁、调配后,采用液态发酵法进行酒精发酵和醋酸发酵,然后对橄榄余甘果汁配比、醋酸发酵等主要工艺进行探讨。【结果】酿制橄榄余甘果复合果醋最佳条件为：橄榄余甘果汁混合比例1∶2,醋酸发酵初始酒度14%vol,醋酸菌接种量4%,发酵温度32℃,发酵时间5d。【结论】橄榄余甘果汁可混合发酵得出澄清透彻、醋味清香、酸甜可口、风味独特、营养丰富的新型橄榄余甘果复合果醋,为进一步研发诸如橄榄、余甘果等营养丰富、不宜鲜食水果的深加工产品奠定了基础。
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| 关 键 词： | 橄榄 余甘果 复合果醋 生产工艺 |
Technology for production of mixed fruit vinegar using olive and Phyllanthus emblica |
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| HUANG Chun- qiu,LIANG Zhu- min,PANG Lin,LIN Jun.Technology for production of mixed fruit vinegar using olive and Phyllanthus emblica[J].Guangxi Agricultural Sciences,2011(9):1122-1126. |
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| Authors: | HUANG Chun- qiu LIANG Zhu- min PANG Lin LIN Jun |
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| Institution: | HUANG Chun- qiu,LIANG Zhu- min,PANG Lin,LIN Jun (Guangxi Agricultural Vocational and Technical College,Nanning 530007,China) |
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| Abstract: | 【Objective】The present experiment was conducted to develop a healthy mixed fruit vinegar using olive and Phyllanthus emblica with properties of sweet and sour taste, unique flavor and nutritiveness. 【Method】The juice was extracted from fresh olive and Phyllanthus emblica fruits, mixed in different ratios and allowed to alcohol and acetic acid fermentation. The best ratio of olive and Phyllanthus emblica juice and fermentation conditions were optimized to get the desired quality of mixed fruit vinegar. 【Result】The optimum conditions of developing mixed fruit vinegar were recorded as follows∶ 1∶2 ratio of olive and Phyllanthus emblica juice, 14% initial wine degrees, 4% of acetic acid bacteria, 32℃ of fermentation temperature, 5 days of fermentation time. 【Conclusion】Olive and Phyllanthus emblica juice may be fermented together to obtain nutritive, clear and fragrant vinegar with sweet and sour taste and unique flavor. |
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| Keywords: | olive Phyllanthus emblica mixed fruit vinegar production technology |
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