猕猴桃果醋运动保健饮料的研制

Study on Development of Sports Health Beverage of Kiwi Fruit Vinegar

以猕猴桃果汁为原料,采用液态发酵法制取猕猴桃果醋,通过单因素试验和正交试验,探讨猕猴桃果醋运动保健饮料生产工艺条件。结果表明,猕猴桃果醋酒精发酵工艺条件为:酵母菌接种量4%,发酵温度28℃,发酵时间7d,猕猴桃果汁糖度16%;猕猴桃醋酸发酵优化工艺条件为:醋酸菌扩大培养液加入量8%,发酵温度32℃,发酵时间11d。所酿制猕猴桃果醋具有猕猴桃果汁的天然色泽,无沉淀物、酸味柔和且有醋香味;运动员饮用效果显示,调配的猕猴桃果醋运动保健饮料,具有抗训练疲劳等功效。

Using kiwi juice as material, kiwi fxuit vinegar was developed by liquid fermentation. The fermentation technology parameters were optimized by single factor test and orthogonal test. The results indicated that the optimal technologcial conditions of alcoholic fermentation are： Sacchromyces serevisiae 4%, sugar content of kiwi fruit juice 16%, and fermentation period 7 days at 28 ~C, and these of acetic acid fermentation are： scale-up medium ofacetobacter 8%, fermentation period 11 days under 32 ＊C. The kiwi fruit vinegar has natural color, soft sourness and full-bodied smell of vinegar, but no precipitate. The sports health beverage made from kiwi fruit vinegar has the function of combating training fatigue.