| 彩色糯玉米茶醋饮料的工艺研究 |
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| 引用本文： | 王萌,张晓丰,马若彤,何文斯,王娜,杨引福.彩色糯玉米茶醋饮料的工艺研究[J].中国酿造,2011(5). |
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| 作者姓名： | 王萌 张晓丰 马若彤 何文斯 王娜 杨引福 |
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| 作者单位： | 西北农林科技大学,农学院,陕西,杨凌,712100 |
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| 基金项目： | 陕西省科技发展计划，西北农林科技大学科技创新专项基金 |
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| 摘 要： | 以4种彩色糯玉米为原料,茶汤为发酵底液,通过固态发酵法酿制茶醋.比较了4种糯玉米产酸能力,并分别用茉莉花、百合花、柠檬、金菊等进行调味,制成风味独特的营养保健茶醋饮料.结果表明,四种糯玉米中,陕鲜玉2号产醋酸度最高为5.48g/100mL,陕彩糯301酸度最低为4.12g/100mL,平均4.8g/100mL,依次为陕鲜玉2号、陕白糯1l号、陕黑糯1号、陕彩糯301.陕鲜玉2号产醋能力强,适于酿醋.
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| 关 键 词： | 彩色糯玉米 固态发酵 茶醋饮料 |
Processing technology of tea vinegar beverage with color waxy corn |
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| WANG Meng,ZHANG Xiaofeng,MA Ruotong,HE Wensi,WANG Na,YANG Yinfu.Processing technology of tea vinegar beverage with color waxy corn[J].China Brewing,2011(5). |
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| Authors: | WANG Meng ZHANG Xiaofeng MA Ruotong HE Wensi WANG Na YANG Yinfu |
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| Affiliation: | WANG Meng,ZHANG Xiaofeng,MA Ruotong,HE Wensi,WANG Na,YANG Yinfu(College of Agronomy,Northwest Agriculture and Forestry University,Yangling 712100,China) |
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| Abstract: | Using four color waxy corn as raw materials and tea as fermentation broth,tea vinegar beverage was produced by solid state fermentation.The production of acetic acid from four kinds of waxy corn was compared.Jasmine,lily,lemon and goldenrod were used to flavor the healthy tea vinegar beverage.The result showed that the Shanxianyu 2 could produce highest acetic acid(5.48g/100ml) and Shancainuo 301 produce the lowest value(4.12g/100ml),and the average content was 4.8g/100ml.The acidity of vinegar decreased wi... |
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| Keywords: | color waxy corn solid state fermentation tea vinegar beverage |
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