26 523-526 下转532 工艺技术 4+14 液态深层发酵苹果醋及苹果醋饮料的研制.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.5 液态深层发酵苹果醋及苹果醋饮料的研制 原德树 （河南省食品工业科学研究所，河南郑州450053 ） 摘要：以苹果为原料，探讨了液态深层发酵苹果醋的生产工艺条件和苹果醋饮料的研制方法。通过单因素和正交试验， 优化了工艺条件和配方。结果显示，酒精发酵的工艺参数为：高活性干酵母用量0.02% ，初始糖度14%，发酵温度25 ℃，发酵时间7 d。醋酸深层发酵的最佳工艺条件为：初始酒精浓度6% ，接种量10%，通气量0.2 L/min, 发酵温度30 ℃,发酵时间60 h 。苹果醋饮料的最佳配方为：苹果醋10%、苹果浓缩汁3%、白砂糖12%、蜂蜜0.5%。结果表明苹果醋具有浓郁的果香和醋香 ，风味独特；苹果醋饮料酸甜可口，营养丰富。 关键词：苹果醋；酒精发酵；液态深层发酵；澄清；饮料 文章篇号：1673-9078(2010)5-523-526 Preparation of Apple Vinegar by Submerged Liquid Fermentation and an Apple Vinegar Beverage Production YUAN De-shu (Food Industry Sciences Research Institute of Henan, Zhengzhou 450053, China) Abstract: Apple vinegar was produced via submerged liquid fermentation of apple and a new beverage was developed using apple vinegar. Through single factor and orthogonal tests, the optimal alcohol fermentation conditions were as follows: active dry yeast dosage 0.02%, original sugar degree 14%, fermentation temperature 25 ℃ and fermentation time 7 d. The optimal acetic acid fermentation conditions were inoculums size 10%, original alcohol content 6%, ventilation 0.2 L/min, fermented temperature 30 ℃ and temperature time 60 h. The optimal formula of apple vinegar beverage were 10% apple vinegar, 3% apple juice concentrate, 12% sucrose and 0.5% honey. The apple vinegar had fruit and vinegar flavor, sweet taste and was rich in nutrient. Key words: apple vinegar; alcoholic fermentation; submerged fermentation; clarified; drink 523 苹果为蔷薇科苹果属植物果实。苹果酸 2006 《白砂糖》的规定）；蜂蜜（市售、一 甜可口，营养丰富，是世界上食用量最多的 水果之一。每100 g鲜苹果中含糖类10~15 级品，符合GB 18796- g，有机酸0.2~1.6