复合含醇苹果醋饮料发酵工艺研究

Research on fermentation processing of fruit vinegar of containing alcohol

对复合含醇苹果醋饮料的工艺流程进行了实验,最后得出了最佳制作工艺:酒精发酵的接种量为0.09%,在30℃的温度下发酵4d,醋酸发酵的接种量为10%,在35～40℃温度范围内通风发酵4d。含醇苹果醋的最优配方为:苹果醋250mL/L、苹果汁50mL/L、食用酒精2.5%、蔗糖7%。

Experiments were done to get the opinal processing technotogy of alcohol-apple viregar and the conditions are follows： The amount of inoculation for alcohol fermentation is 0.09%, the airtight condition of temperature is 30%, ferment 4d; The inoculation of acetic acid fermentation is 10%, the vetilation condition of temperature is 35-40℃, ferment 4d. The optimum parameter of containing alcohol apple vinegar are： apple vinegar 250mL/L, apple juice 50mL/L, edible alcohol 2.5%, sucrose 7%.