| 发酵型黑莓醋饮料的研究 |
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| 引用本文： | 曾荣妹,吴广黔,周剑丽. 发酵型黑莓醋饮料的研究[J]. 酿酒科技, 2012, 0(5): 67-70 |
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| 作者姓名： | 曾荣妹 吴广黔 周剑丽 |
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| 作者单位： | 贵州省轻工业科学研究所,贵州贵阳,550007 |
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| 摘 要： | 以新鲜黑莓（Blackeny）为原料，经过酒精发酵和醋酸发酵制取黑莓醋汁。通过试验，得出了黑莓醋汁的最佳酒精发酵和醋酸发酵的工艺参数。选用正交实验，得出醋酸饮料的配方：黑莓醋汁20％，红枣汁10％，甜味剂（木糖醇、冰糖、蜂蜜）8％。黑莓果醋饮料采用高温瞬间灭菌的杀菌工艺。
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| 关 键 词： | 黑莓 发酵 复合醋酸饮料 |
Study on the Production of Fermenting Blackberry Vinegar Beverage |
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| ZENG Rongmei,WU Guangqian and ZHOU Jianli. Study on the Production of Fermenting Blackberry Vinegar Beverage[J]. Liquor-making Science & Technology, 2012, 0(5): 67-70 |
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| Authors: | ZENG Rongmei WU Guangqian ZHOU Jianli |
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| Affiliation: | (Guizhou Provincial Light Industry Scientific Research Institute,Guiyang,Guizhou 550007,China) |
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| Abstract: | Blackberry vinegar juice was prepared by alcohol fermentation and acetic fermentation of fresh blackberry.The optimum technical parameters were determined and the recipe of vinegar beverage was summed up by orthogonal experiments as follows: 20 % blackberry vinegar juice,10 % jujube juice,and 8 % sweetener(xylitol,sugar candy and honey).Besides,the technology of high temperature instant sterilization was adopted in the production of blackberry vinegar beverage.(Tran.by YUE Yang) |
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| Keywords: | blackberry fermentation vinegar beverage |
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