靖州杨梅果醋及其饮料的研制

Development of Jingzhou Waxberry(Myrica rubra sieb.et Zucc.) Vinegar and Its Beverage

以杨梅鲜果为原料,通过对比实验和正交试验,确定杨梅果醋生产工艺和果醋饮料的原料优化配比。结果表明,酿造工艺条件为杨梅果汁糖度调整至14%,接入0.3%酒用活化酵母,酒精发酵温度28～32℃,酒精发酵时间约8d;杨梅酒液酒精度调整至7%,接入10%醋酸菌,醋酸发酵温度36～38℃,醋酸发酵时间约10d。杨梅果醋饮料调制的优化参数为酸度5.5%的杨梅果醋8.0%,杨梅果汁15%,蜂蜜7.0%,有机酸(柠檬酸:苹果酸=2:1,W/W)0.08%,在25MPa压力下均质处理。酿制的杨梅果醋具有食醋清香和杨梅果香,酸味柔和,风味独特;调制的杨梅果醋饮料澄清透明,酸甜爽口,杨梅果香浓郁。

Using Jingzhou waxberry fresh fruit as raw material, the production technology of waxberry vinegar and formula of its beverage were determined based on comparative experiment and orthogonal test. Results showed that the conditions of brewing technology of waxberry vinegar are： sugar content of waxberry fruit juice 14%, active yeast amount 0.3%,alcohol fermentation time 8 days at 28 to 32 ℃, adjusting alcohol degree ofwaxberry alcohol liquid to 7%, and 10% inoculation size of acetobacter acetic for 10-day acetic fermentation at 36 to 38 ℃. The optimal formula of mixed waxberry vinegar beverage is 8.0% waxberry vinegar with 5.5% acidity, 15% waxberry fruit juice, 7.0% honey and 0.08% organic acid （citric acid：malic acid=2：1）. Homogenization at 30 MPa was carried out to give the beverage a good stability. The vinegar and its beverage products are of clear color and smooth taste, with special waxberry fragrance and soft tartness.