葡萄果醋饮料的工艺研究

以玉米、麸皮为主要原料,经酒精发酵后加入葡萄皮渣进行醋酸发酵而制得葡萄果醋,再经调配,制成风味独特的葡萄果醋饮料。通过单因素实验、正交试验,优化了工艺条件和配方。结果表明,以玉米、麸皮汁为发酵基料,基料的糖含量为16°Brix,pH 3.5,酵母接种量为10%,发酵温度30℃,经酒精发酵6 d,酒精体积分数达到6%～7%时进入醋酸发酵,糖含量4°Bx,醋酸菌接种量10%,发酵温度30℃,醋酸发酵6 d。风味配方为:葡萄果醋10%,柠檬酸0.1%,蔗糖9%。

Study on the Processing Technique of Grape Vinegar Beverage

This article studies the peeled grape used in grape vinegar beverage production processes. Corn,wheat bran are raw material.Under alcoholic fermentation,grape pomace was evaporated as acetic acid fermentation of grape vinegar and accessories,mixing vinegar and other ingredients into high quality vin- egar drinks.The optimum process conditions and formula were determined through Single factor and orthog- onal test.The results showed that sugar content of corn and bran juice reached to 16°Brix,pH3.5,inocula- ting yeast 10%,fermented at 300C for 6 d,alcohol volume fraction of was 6% during alcoholic fermentation. Sugar content was 4°Brix,inoculating acetic acid bacillus 10%,fermented at 30℃for 6 d during acetic acid fermentation.