拐枣果醋的发酵工艺研究及其饮料的开发

Fermentation Process of Hovenia dulcis Fruit Vinegar and Development of Its Beverage

通过单因素试验优化拐枣果醋的发酵条件,结果表明,在初始酒精度10%vol、醋酸菌接种量8%、发酵时间6 d条件下制备的拐枣果醋质量较好;再将拐枣果醋与拐枣果汁通过正交试验设计优化调配,得到拐枣果醋饮料的最佳配方:拐枣果醋添加量11%、拐枣果汁添加量14%、果葡糖浆添加量8%、黄原胶添加量0.1%。在最优配方下,饮料感官评分为91.7分,所制备的拐枣饮料的拐枣果醋香味醇厚、酸甜适口、口感柔和,是一种口味接受度较高的果醋饮料。

This experiment optimized the fermentation conditions of Hovenia dulcis fruit vinegar through a single factor test. The results showed that the initial alcohol content was 10%, the acetic acid bacteria inoculation amount was 8%, and the quality of Hovenia dulcis fruit vinegar prepared under the fermentation time of 6 days was better;Optimal blending of jujube fruit vinegar and Hovenia dulcis juice through orthogonal test design, the best formula of Hovenia dulcis fruit vinegar beverage was obtained: the addition of Hovenia dulcis fruit vinegar was 11%, the addition of Hovenia dulcis fruit juice was 14%, the addition of fructose syrup was 8%, the addition of xanthan gum was 0.1%, and the sensory score under the optimal formula was 91.7 points. The prepared Hovenia dulcis beverage has a mellow aroma, sweet and sour taste, and a soft taste. It is a taste acceptance high-grade fruit vinegar beverage.