液态法猕猴桃醋生产及其醋酸饮料的研制

Study on preparation of the kiwi-fruit vinegar in liquid-state fermentation and its acetic acid drink

以秦美猕猴桃为原料 ,探讨液态法猕猴桃醋生产及其醋酸饮料的研制。结果表明 ,采用液态法生产的猕猴桃醋具有成熟猕猴桃的果香 ,酸味柔和 ,适宜调配醋酸饮料。通过单因素试验和正交试验确定猕猴桃醋酸饮料优化配方为 :1 0 0ml猕猴猕醋酸饮料中含猕猴桃醋 2 7ml、甜味剂 4 3mg、苹果酸 2 7 0mg、柠檬酸 1 5 9mg、姜汁 1 2ml、乳酸钙 5 1mg、食盐 4 1 5mg、甜蜜素 31mg、乙基麦芽酚 5mg。

Using Qinm ei kiwi-fruit as raw material. The kiwi-fruit vinger by liquid-state fermentation and its acetic acid drink were prepared. The result show that the kiwi fruit vinegar with high quality in color, perfume and odour is suitable to making acetic acid drink. Through single factor and orthogonal design experiments,the optimum proportion in 100 ml kiwi-fruit acetic acid drink is 27 ml the kiwi-fruit vinegar, 4 3 mg sweet agent, 27 mg apple acid, 15 9 mg citric acid, 12 ml ginger juice, 51 mg calcium lactate, 41 5 mg salt, 31 mg sodium cyclamate,5 mg apple ethyl maltol.