食品科学 ›› 2011, Vol. 32 ›› Issue (6 ): 307-310.doi: 10.7506/spkx1002-6630-201106070

• 技术应用 • 上一篇    下一篇

人参果果醋饮料的研制

王治同,林 柯,刘 宇,文连奎*   

  1. 吉林农业大学食品科学与工程学院
  • 收稿日期:2010-08-06 修回日期:2011-01-25 出版日期:2011-03-25 发布日期:2011-03-03
  • 通讯作者: 文连奎 E-mail:wenliankui@163.com

Development of Pepino Fruit (Solanum muricatum Ait) Vinegar Beverage

WANG Zhi-tong,LIN Ke,LIU Yu,WEN Lian-kui*   

  1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
  • Received:2010-08-06 Revised:2011-01-25 Online:2011-03-25 Published:2011-03-03
  • Contact: Lian-kui WEN E-mail:wenliankui@163.com

摘要: 目的:以人参果为原料研制人参果果醋饮料。方法:通过酒精发酵、醋酸发酵和饮料调配等工艺处理,制取人参果果醋饮料。结果:通过正交试验确定醋酸发酵的工艺条件为pH4.0、发酵温度30℃、发酵时间6d、醋酸菌接种量7%;人参果果醋饮料的配方为果醋原液添加量10%、果醋液含糖量12%、食盐添加量0.4%。结论:本实验所得工艺可制得营养丰富、酸甜适口的人参果果醋饮料。

关键词: 人参果, 果醋饮料, 发酵

Abstract:  Objective: To develop a fruit vinegar beverage using pepino fruits as the raw material. Methods: Alcohol fermentation, acetic acid fermentation and beverage formulation were studied for the development of pepino fruit vinegar beverage. Results: The optimal acetic acid fermentation conditions were determined by orthogonal array design to be pH of 4.0, fermentation temperature of 30 ℃, fermentation time of 6 days, and acetic acid bacteria inoculation amount of 7%. The optimal formula of pepino fruit vinegar beverage consisted of fruit vinegar fluid of 10%, fruit vinegar sugar content of 12%, and salt addition amount of 0.4%. Conclusion: The developed fruit vinegar beverage is rich nutrients and has a balanced sweet-and-sour taste.

Key words: pepino fruit, fruit vinegar beverage, fermentation

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