摘要
选用月见草花浸提液与苹果汁混合,进行发酵制得总酸为4.5g/L果汁原醋,再经过稀释勾兑进行糖酸调配,制成酸甜可口的果醋饮料。试验讨论了月见草花浸提的料水比、温度、时间及月见草花浸提液的添加对发酵的影响,并确定了最佳的工艺条件为原醋35%,甜蜜素12%,浓缩苹果汁3%,香精0.03%,水50%。
The extracted evening primrose flower juice was mixed with apple juice for the fermentation, by which the rude vinegar was produced containing 4.5 g/L total acid. After ajustment sugar and acid contents, the sweet and flavorful apple vinegar beverage was produced. The effects of the ratio of stuff to water, fermentation temperature, fermentation time and additive quantity of evening primrose flower juice on fermentation were discussed. The optimal processiong technology for the production of evening primrose flower-apple vinegar was confirmed.
出处
《中国酿造》
CAS
北大核心
2009年第3期173-175,共3页
China Brewing
关键词
月见草花
苹果醋饮料
发酵
evening primrose flower
apple vinegar beverage
fermentation
