发酵法酿造短梗五加果醋酸饮料的研究

Fermentation technology of Acanthopanax senticacosus harms fruit vinegar beverage

用短梗五加果为酿造原料,经打浆、生物酶解、澄清、酒精发酵、醋酸发酵,酿造的短梗五加果醋符合国家标准,勾兑、杀菌、包装酿造成短梗五加果醋酸发酵饮料。短梗五加果为药食两用食品,酿造的饮料中富含鞣化酸、有机酸、氨基酸、纤维素、微量元素等营养物质,具有调节机体紊乱,使之趋于正常的功能,有良好的抗疲劳作用,尤其是饮料中含有的醋酸,经常饮用可以提高人体醋酸摄入量,提高人体免疫力,有益健康。

Using Acanthopanx senticacosus fi＇uit as the raw material, after pulping, enzymatic hydrolysis, clarification, alcoholic fermentation and acetic fermentation, A. senticacosus fruit vinegar was produced and could meet national standards. After blending and sterilizing, packaging, the A. senticacosus fruit vinegar beverage was obtained. A. senticacosus fruit was edible herbal food, the beverages was rich in nutrients like ellagic acid, organic acid, amino acid, cellulose, trace elements and so on, so it can regulate body disorder and anti-fatigue. Specifically the acetic acid in the beverages can increase acetic acid intake, enhance human immunity, which is helpful to health.