摘要
[目的]研究四季柚醋饮料的最佳生产工艺。[方法]以四季柚为主要原料,经酒精发酵、醋酸发酵后获得原醋,然后与其他配料相混合调配成较高品质的醋饮料,通过正交试验进行优化,确定最佳工艺配方。[结果]结果表明,生产四季柚醋饮料的最佳生产工艺为原醋加入量10%,蔗糖用量10%,pH值4.2,乳酸钙加入量0.15%。[结论]该研究结果为四季柚的深加工提供理论依据。
[Objective]The purpose of this research was to study the optimum formula for producing Siji pomelo vinegar beverage.[Method] Siji pomelo was used to produce original vinegar after ethanol and acetic fermentation.After mixing the original vinegar with other adjunct material,a high quality vinegar beverage was obtained.The best technical formula was determined through orthogonal experiment.[Result]The results indicated that the optimum formula was primary vinegar addition amount 10%,sucrose content 10%,pH value 4.2 and calcium lactate addition amount 0.15%.[Conclusion]This study will provide the theoretical references for deep process of Siji pomelo.
出处
《安徽农业科学》
CAS
北大核心
2009年第11期5115-5116,共2页
Journal of Anhui Agricultural Sciences
关键词
四季柚
醋饮料
正交试验
Siji pomelo
Vinegar beverage
Orthogonal experiment
