当前位置: 首页 > 文章 > 刺梨渣制备刺梨果醋的工艺优化 贵州农业科学 2013,41 (8) 170-172
Position: Home > Articles > Optimization on the Production Technology of Roxburgh Rose Vinegan Based on Rosa boxburghii Tratt Blag Guizhou Agricultural Sciences 2013,41 (8) 170-172

刺梨渣制备刺梨果醋的工艺优化

作  者:
康志娇;张明;陈华国;周欣;赵超
单  位:
贵州师范大学天然药物质量控制研究中心
关键词:
刺梨渣;刺梨果醋;醋酸发酵
摘  要:
为将刺梨渣变废为宝,以刺梨渣为主要原料研制刺梨果醋,在单因素考察的基础上采用正交试验对醋酸发酵工艺进行优化。结果表明:果酒酒精度为5°,菌种加入量为10%,发酵温度为30℃的条件下,发酵10d后所得果醋酸度最高,为2.79g/100mL。调制后的刺梨果醋饮料呈金黄色,具有刺梨的独特香气,口感良好,酸甜爽口。
译  名:
Optimization on the Production Technology of Roxburgh Rose Vinegan Based on Rosa boxburghii Tratt Blag
作  者:
KANG Zhijiao;ZHANG Ming;CHEN Huaguo;ZHOU Xin;ZHAO Chao;The Research Center for Quality Control of Nature Medicine,Guizhou Normal University;Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment;
关键词:
slag of Rosa roxburghii Tratt;;roxburgh rose vinegar;;acetic acid fermentation
摘  要:
To make full use of the slag for R.roxburghii Tratt roxburgh rose vinegar was produced successfully using the slag as raw materials.Based on the results of single factor test,the orthogonal experiment was carried out to optimize the technology parameters of acetic acid fermentation.The results showed that the highest acidity of roxburgh rose vinegar could be achieved with the alcohol degree 5°,inoculation amount 10%,fermentation time 10dand temperature 30℃.The roxburgh rose vinegar beverage with golden color had the aroma of R.roxburghii and tastes sweet and sour.

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