| 樱桃醋饮料的研制 |
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| 引用本文： | 刘金艳,王超萍,司振军,马玲琪. 樱桃醋饮料的研制[J]. 饮料工业, 2010, 13(8): 27-29,38. DOI: 10.3969/j.issn.1007-7871.2010.08.005 |
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| 作者姓名： | 刘金艳 王超萍 司振军 马玲琪 |
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| 作者单位： | 1. 山东省食品发酵研究设计院,山东济南,250014
2. 山东轻工业学院食品与生物工程学院,山东济南,250353 |
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| 摘 要： | 以樱桃果酒发酵之后的下脚料为原料,酿制具有营养保健作用的樱桃醋。由正交试验得醋酸发酵的工艺条件为：发酵温度30℃、时间230h、酒精含量8.5%、糖度5°Bx、接种量10%;樱桃醋饮料的最佳配方为：樱桃醋5ml、柠檬酸0.15g、乳酸钙0.15g、蔗糖9g、水100ml。
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| 关 键 词： | 樱桃 醋酸发酵 果醋 |
Study on and preparation of a cherry vinegar beverage |
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| LIU Jin-yan,WANG Chao-ping,SI Zhen-jun,MA Ling-qi. Study on and preparation of a cherry vinegar beverage[J]. Beverage Industry, 2010, 13(8): 27-29,38. DOI: 10.3969/j.issn.1007-7871.2010.08.005 |
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| Authors: | LIU Jin-yan WANG Chao-ping SI Zhen-jun MA Ling-qi |
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| Affiliation: | LIU Jin-yan,WANG Chao-ping,SI Zhen-jun,MA Ling-qi(1 Shandong Food and Fermentation Industry Research and Design Institute,Jinan 250014,Shandong,China;2 School of Food and Biology Engineering,Shandong Institute of Light Industry,Jinan 250353,Shandong,China) |
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| Abstract: | Residues from the fermentation of cheery wine were used to make a cheery vinegar beverage with nourishing and healthcare effects.By orthogonal experiments,the acetic fermentation conditions were determined as： 30℃,230 h,alcohol 8.5%,5° Bx and inoculum 10%;and the optimum formula of the beverage as： cheery vinegar 5 ml,citric acid 0.15 g,calcium lactate 0.15 g,sugar 9 g and water 100 ml. |
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| Keywords: | cheery vinegar acetic fermentation fruit vinegar |
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