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高酸度饮料用苹果醋补料发酵工艺研究

熊贤平,李炜炤,朱娅媛,张志永,蔡伟源,刘秀娟

(天地壹号饮料股份有限公司,广东江门529000)

摘要:本文主要探讨研究高酸度饮料用苹果醋的酿造工艺。结果表明:该菌耐受初始酒精浓度与醋酸浓度分别不宜超过6.5%(V/V)和3.0g/100mL,当发酵启动配料果酒浓度、配料量、接种量分别为6.0%(V/V)、60%、20%时,完成发酵启动效率最高;并根据配料不宜超过发酵罐80%,进一步确定须采用分割体积补料发酵方式才能获得总酸逸7.0g/100mL饮料用苹果醋,且其最佳分割体积补料方案为补料发酵果酒浓度10.0%(V/V)、分割体积比25%。

关键词:高酸度;饮料用苹果醋;补料发酵;工艺

Study on the Technology of High-acid Apple Vinegar for Beverage by Fed Fermentation

XIONG Xian-ping,LIWei-zhao,ZHU Ya-yuan,ZHANG Zhi-yong,CAI Wei-yuan,LIU Xiu-juan

(Tian Di No.1 Beverage Inc.,Jiangmen 529000,China)

Abstract: The technology of high-acid apple vinegar for beverage was studied. The results showed that the toleration ofinitial alcohol and acetic acid concentrate for the acetic bacteria were not more than 6.5%(v/v)and 3.0g/100mL. Thefermentation efficiency was the highest when the concentration of alcohol,the proportion of raw materials,the amountof inoculation was 6.0%(v/v),60%,20% in start-up fermentation respectively. Based on that the ingredients should notexceed 80% of the fermentation tank,it could achieve a kind of apple vinegar that total acid was more than7.0g/100mL through split volume feed plan. And it was the best way of that plan that the concentration of fruit wine forfed and split volume ratio was 10.0%(v/v)and 25% respectively.

Key words: high-acid;apple vinegar for beverage;fed fermentation;technology

(2017年第20卷第2期)

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