文献类型：期刊文献

中文题名：火龙果果醋及其醋饮料的工艺研究

英文题名：Study on production technology ofpitaya vinegar and the related vinegar beverages

作者：宁恩创[1];刘小玲[1];林钦[1];秦小明[2];韦璐[2]

机构：[1]广西大学轻工与食品工程学院,广西南宁530004;[2]广东海洋大学食品科技学院,广东湛江524025

年份：2008

期号：2

起止页码：82

中文期刊名：中国酿造

外文期刊名：China Brewing

收录：CSTPCD、、北大核心2004、北大核心

基金：广西大学资助项目(X061033)

语种：中文

中文关键词：火龙果;酒精发酵;醋酸发酵;醋饮料

外文关键词：pitaya; alcohol fermentation; acetic fermentation; vinegar beverage

中文摘要：以火龙果为原料,探讨了酒精和醋酸发酵的工艺条件,通过试验确定了酒精发酵的工艺条件为酵母菌接种量8%,糖度15%,27℃恒温发酵5d,发酵液的酒精度为7.9%。醋酸发酵的工艺条件为醋酸菌接种量10%,糖度5%,酒精度6%,30℃恒温振荡发酵6d,火龙果原醋的总酸为37g/L。火龙果果醋饮料的最佳配方为火龙果原醋15mL/100mL,蜂蜜7g/100mL,白砂糖2g/100mL。

外文摘要：In this paper, the processing technology of pitaya vinegar and the best formulation of vinegar beverage were discussed. The results indicated that the alcohol fermentation conditions included： inoculum size 8%, sugar degree 15%, fermentation at 27℃. After 5 d, the alcoholicity was 7.9%. The acetic acid fermentation conditions were： inoculum size 10%, sugar degree 5%, alcoholicity 6%, fermentation at 30℃. After 6 d, the acidity degree of raw vinegar was about 37 g/L. The optimal formulation of pitaya vinegar was： raw vinegar 15 ml/100 ml, honey 7 g/100 ml, white sugar 2 g/100 ml.