FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (10): 55-57.

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The Optimized Processing Technology of Nectarine Vinegar Beverage by Orthogonal Test

  

  • Received:2012-03-20 Revised:2013-03-21 Online:2013-05-25 Published:2013-05-07

Abstract:

This paper is determined to use the fresh nectarine of Jinmeixia as raw materials, through single factor experiment and orthogonal experiment to make certain of the acetic acid fermentation technical parameters and the optimum process parameters of fruit vinegar beverage. The results were as follow: The optimal conditions of vinegar fermentation was pH: 4.0, inoculation volume: 13.0%, initial sugar degree: 4.0%. Under these conditions, the acid content was 4.87 g/100mL; The best formula of the nectarine vinegar beverage was as follows: 20.0% of nectarine vinegar, 15.0% of nectarine fruit juice, 8.0% of sugar and 0.1% of citric acid.

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