关键词: 靖州杨梅, 液态发酵, 杨梅果醋, 杨梅果醋饮料

Abstract: Using Jingzhou waxberry fresh fruit as raw material,the production technology of waxberry vinegar and formula of its beverage were determined based on comparative experiment and orthogonal test.Results showed that the conditions of brewing technology of waxberry vinegar are:sugar content of waxberry fruit juice 14%,active yeast amount 0.3%,alcohol fermentation time 8 days at 28 to 32 ℃,adjusting alcohol degree of waxberry alcohol liquid to 7%,and 10% inoculation size of acetobacter acetic for 10-day acetic fermentation at 36 to 38 ℃.The optimal formula of mixed waxberry vinegar beverage is 8.0% waxberry vinegar with 5.5% acidity,15% waxberry fruit juice,7.0% honey and 0.08% organic acid(citric acid:malic acid=2:1).Homogenization at 30 MPa was carried out to give the beverage a good stability.The vinegar and its beverage products are of clear color and smooth taste,with special waxberry fragrance and soft tartness.

Key words: Jingzhou waxberry, submerged fermentation, waxberry vinegar, waxberry vinegar beverage