桑葚果醋饮料的工艺研究

Experimental Research and Development of the Mulberry Vinegar Beverage

目的优选桑葚果醋饮料的最佳生产工艺。方法采用正交试验法,以发酵所得总酸为考察指标,比较不同果汁的酒精度、醋酸菌接种量、发酵时间、发酵温度对发酵效果的影响;用对比试验研究确定消除浑浊的明胶加量、原汁配比、糖酸比等。结果最佳醋酸发酵条件为:果汁的酒精度为5%vol、醋酸菌接种量为6%、发酵温度为35℃、发酵时间为24h;最佳明胶加量为0.02%,原果醋添加量为30%,糖酸比为9∶1。结论该工艺生产的桑葚果醋饮料风味和色泽宜人,口感协调。

[Objective] To optimize the production technology of the mulberry vinegar beverage. [Methods] Orthogonal test was carried out. The influence of the liquor accuracy of fruit juice, the Inoculation amount of acetic acid bacteria, the fermentation time and temperature on fermentation results were investigated with the total acid as index ; the adding amount of gelatin, the ratio of raw juice, ratio of sugar to acid was identified by Comparative Test. [Results] The optimum extraction was described as follows： liquor accuracy of fruit juice was 5%vol, the Inoculation amount of acetic acid bacteria was 6%, the fermentation temperature was 35 ℃, the fermentation time was 24h; the optimum adding amount of gelatin was 0.02%, the optimum ratio of raw juice was 30%, the optimum ratio of sugar to acid was 9 ： 1. [Conclusion] The mulberry vinegar beverage had pleasant flavor and color, taste and coordination.