苹果醋及果醋饮料的研制

Development of apple vinegar and its beverage

以苹果为原料,探讨了摇瓶发酵法制备果醋的生产工艺, 并以发酵所得的苹果醋为原料,添加甜味剂、柠檬酸、乳酸钙等辅料调配酸甜可口、营养丰富的果醋饮料。实验结果表明,研制的苹果醋具有苹果果香、风味独特、酸味适度;生产的果醋饮料清朗、爽口,其配方为水100mL,果醋5mL,蔗糖9g,柠檬酸0.15g,乳酸钙0.15g。

Submerged fermentation was used for apple vinegar production in rotating flask -using apple as raw material. A kind of apple vinegar beverage was prepared by mixing apple vinegar with sweetener, citric acid and calcium lactate. The beverage had a good taste of adequate sweet and acidity and was full of nutrition. As indicated in the experiment that the apple vinegar had special apple fragrance and adequate tart flavors. The fruit vinegar beverage produced is clear and delightful. The optimal recipe of fruit vinegar beverage was: water 100mL, apple vinegar 5mL, sugar 9g, citric acid 0.15g,and calcium lactate 0.15g.