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草莓番茄复合果醋的工艺研究_食品专业.rar

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摘要:本文以草莓和番茄为原料,选用安琪酵母、醋酸菌作为发酵菌种进行液体发酵酿造草莓番茄复合果醋,对原汁配比、酒精发酵、醋酸发酵及果醋调配等工艺进行研究,确定最佳工艺参数。实验结果表明:草莓汁和番茄汁最佳混合体积比为1:1;酒精发酵的最佳工艺参数为初始糖度14%、初始pH值4.8、接种量6%和发酵温度36℃;醋酸发酵的最佳工艺参数为初始酒精含量10%,接种量6%和初始pH值5.2;调配的最佳配方为果醋添加量15%、果汁添加量15%、蜂蜜添加量5%和柠檬酸添加量0.04%。

关键词:草莓;番茄;果醋;酒精发酵;醋酸发酵

 

Abstract:Compound vinegar of strawberry and tomato was produced by liquid fermentation, and using Anqi yeast and Acetobacter as strains in the paper. The ratio of materials, alcohol and acetic acid fermentation and vinegar blending process were studied. The results showed the best ratio of strawberry juice and tomato juice was 1:1; the best technological parameters of alcohol fermentation were initial sugar content 14%, initial pH value 4.8, inoculation quantity 4% and fermentation temperature 36℃; the optimal technological parameters of acetic acid fermentation were initial alcohol content 10%, inoculation quantity 6% and initial pH value 5.2; the best formula was amount of vinegar 15%, amount of strawberry juice 15%, amount of honey 5% and amount of citric acid 0.04%.

Keywords: strawberry; tomato; fruit vinegar; alcohol fermentation; acetic acid fermentation

论文资料贡献者对本文的描述:草莓果味甘甜、性凉、无毒,具有解酒、消暑解热、利尿止泻、助消化的功能,能润肺生津、健脾和胃、补血益气、凉血解毒,适用于肺热咳嗽,食欲不振,小便短少,暑热烦渴等。草......
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