蜂蜜、枸杞汁醋酸发酵饮料的研究

Study on honey and lycium juice acetic acid fermented.drink

研究了蜂蜜、枸杞醋酸发酵饮料的制作工艺及酵母菌、醋酸菌接种量、发酵温度和发酵时间对产品感官质量和发酵速度的影响。结果表明:蜂蜜含量为40%,枸杞汁含量为5%的蜂蜜混合液为主要原料,接种2%的酵母菌种子液,28℃发酵4d。再接种5%的醋酸菌种子液,32℃条件下发酵6d得到的醋酸饮料,具有蜂蜜和枸杞清香味。

Processes of the honey-lycium juice acetic acid fermented drink were researched, and effects of sensory check and fermentative rate by additive quantities of yeast and acetobacter with different temperatures and times of fermentation were investigated. The results were as follows: additive quantities of honey 40% , lycium juice5% , and inoculated 2% yeast at 28℃ fermentated 4d, then inoculated 5% acetobacter at 32 ℃ fermentation for 6d. Acetic acid fermented drink with delicious flavor of the honey-lycium juice was prepared.