发芽糙米复合果醋饮料混种发酵生产工艺研究

Research on production of fruit vinegar beverage with malted brown rice and apple,carrot and tomato

对发芽糙米复合果蔬醋饮料（苹果、番茄和胡萝卜）工艺进行研究,试验结果表明,发芽糙米混合果蔬果醋酒精发酵的最佳条件：复合果汁添加量为10%。比例为1∶1∶1、发芽糙米粉的添加量为6%,混种比例As2.346∶As2.339∶乳酸菌为3∶3∶1,混种添加量为0.20%,28℃下发酵6天;醋酸发酵最佳条件：As1.41接种量为11%、初始酒精度为5.0%、醋酸发酵温度为33℃、醋酸发酵时间为6天。以12%~13%酿制果醋、加入1.5%~2%的蜂蜜、0.2%的甜蜜素以及0.5%的食盐配制果醋饮料,产品酸甜味适中,清凉爽口,柔和,具有复合果蔬特有香味。酸度为1.6%,感官评分为92分,各项指标符合果醋质量标准。

Production of apple vinegar with malted brown rice and mixed juice containing apple,tomato and carrot was investigated.Results showed that optimal alcoholic fermentation conditions of the fruit vinegar was carried out for 6 days at 28 ℃ when mixed juice（1∶1∶1 in ratio）and malted brown rice were 10% and 6% respectively while acetic fermentation conditions could be done by 11% of As1.41 under 33 ℃ for 6days when initial alcoholic degree was 5.0%.The fruit vinegar beverage in which acetic was 1.6% was of high quality in color,odor and flavor when 12%~13% of fruit vinegar was homogeneously mixed with 1.5%~2%,0.2% and 0.5% of honey,Sodium cyclamate and salt respectively.