摘要
以荔枝草、百合粉为主要原料,通过酒精发酵和醋酸发酵研制复合保健醋饮料,采用单因素试验和正交试验对主要工艺条件进行了优化。结果显示:酒精发酵的最佳工艺条件为荔枝草和百合粉的比例1∶2,糖度15%,发酵温度29℃,酵母接种量3.5%,在此条件下获得的酒精度为8.09%。醋酸发酵的最佳工艺条件为酒精度6.0%,醋酸菌接种量11%,pH 4.6,发酵温度34℃,在此条件下,可获得总酸含量为4.69%的保健醋饮料。
The compound health vinegar beverage is made using Salvia plebeiaand lily powder by alcohol fermentation and acetic acid fermentation.The main process conditions are optimized by single factor test and orthogonal test.The results show that the best fermentation conditions for alcohol fermentation are as follows：the ratio of Salvia plebeia and lily powder is 1∶2,sugar content is 15%,fermentation temperature is 29℃,yeast inoculation amount is 3.5%.Under these conditions,the alcohol content is8.09%.The best technological conditions of acetic acid fermentation are as follows：alcohol content is6.0%,acetic acid bacteria inoculation amount is 11%,pH is 4.6,fermentation temperature is 34 ℃.Under these conditions,the total acid content of the health vinegar beverage is 4.69%.
作者
黄秀锦
黄和升
王海平
李思阳
HUANG Xiu-jin;HUANG He-sheng;WANG Hai-ping;LI Si-yang(Jiangsu Food ＆ Pharmaceutical Science College, Huai＇an 223003, Chin)
出处
《中国调味品》
CAS
北大核心
2018年第6期113-116,共4页
China Condiment
基金
淮安市科技计划项目(HAG201613)
关键词
荔枝草
醋饮料
发酵
Salvia plebeia
vinegar beverage
fermentation
