樱桃果醋及其饮料的研制

以樱桃为原料，通过对比试验和正交试验，确定生产工艺和樱桃果醋饮料的优化配比。研究表明，酿造工艺条件为：樱桃酒发酵液酒精含量调整为5%，以5% 的接种量接入醋酸菌在32℃情况下发酵7d 左右；樱桃果醋饮料调配的优化参数为：樱桃果醋发酵液12%、樱桃果汁15%、蜂蜜5%、苹果酸0.07%。酿制的樱桃果醋具有食醋清香和樱桃果香，酸味柔和；调制的樱桃果醋饮料澄清透明，酸甜爽口。

Study on Brewing Technology of Cherry Vinegar and Development of Its Beverage

Using cherry fresh fruit as raw material, the main processing technology was determined based on comparative and orthogonal experiments. The results showed that the conditions of brewing technology are as follows: 5% ethanol, 5% inoculation quantity, and 32 ℃. The optimum parameters of mixed cherry vinegar beverage are as follows: 12% cherry vinegar, 15% cherry fruit juice, 5% honey and 0.07% malic acid. The products of vinegar and its beverage are clear and delightful, fine and smooth, with special cherry fragrance and adequate tart flavors.