大麦芽红提姜果醋生产工艺研究

Research on Production Technology of Fruit Vinegar with Barley Malt,Red Grape and Ginger Juice

[目的]探讨大麦芽红提姜汁果醋酒精发酵的最佳工艺条件。[方法]以大麦芽、红提和姜汁为主要原料进行发酵生产复合果醋饮料,通过进行正交试验,分别确定酒精发酵和醋酸发酵的最佳工艺参数。[结果]大麦芽红提姜汁果醋酒精发酵的最佳工艺条件为:糖度10.0%、红提汁的添加量10.0%、酒精发酵时间4.0 d、大麦芽粉的添加量5.0%;醋酸发酵的最佳条件为:醋酸菌接种量10.0%、初始酒精度4.5%、醋酸发酵温度32℃、醋酸发酵时间5.0 d。以10%酿制好的果醋,加入1.8%蜂蜜、0.2%甜蜜素、0.3%食盐和0.2%姜汁,混合调匀后制成高品质并富有特殊保健功能的果醋饮料。[结论]该产品酸度为1.78%,酸甜味适中,清凉爽口,具有红提的特有香味,各项指标符合果醋质量标准。

[Objective]The study aimed to discuss the optimum technological conditions of fruit vinegar with barley malt,red grape and ginger juice.[Method]The barley malt,red grape and ginger juice were used as the main raw materials to be fermented for producing the compound fruit vinegar drink and the optimum technological parameters of the alcoholic fermentation and the acetic fermentation were confirmed resp. [Result]The optimum technological conditions of the fruit vinegar for the alcoholic fermentation was follows：the sugar degree of 10.0%,the adding amount of red grape juice of 10.0%,the alcoholic fermentation time of 4.0 d and the adding amount of barley malt powder of 5.0%. The optimum technological conditions of the fruit vinegar for the acetic fermentation was follows：the inoculating amount of acetic acid bacteria of 10.0%,the initial alcoholic degree of 4.5%,the acetic fermentation temperature of 32℃and the fermentation time of 5.0 d.The highquality fruit vinegar drink with special health-keeping function could be well prepared through stirring the mixture with 10.0%well made fruit vinegar adding 1.8%honey,0.2%sodium cyclamate,0.3%salt,and 0.2%of ginger juice.[Conclusion]The product had the acidity of 1.78%.It was moderate in acid and sweet taste and was very cold and refreshing.It also had special aroma of red grape and its each index accorded with the quality standard of fruit vinegar.