| 云南酸木瓜风味果醋的研制 |
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| 引用本文： | 柏旭,袁唯.云南酸木瓜风味果醋的研制[J].饮料工业,2011,14(12):27-30. |
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| 作者姓名： | 柏旭 袁唯 |
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| 作者单位： | 云南农业大学食品科学技术学院,云南昆明,650201 |
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| 摘 要： | 以云南酸木瓜为主要原料,添加普洱茶汤及新鲜咖啡汁进行液态发酵,酿制酸木瓜复合风味果醋。通过对可溶性固形物含量和总酸度的测定以及感官评分验证了试验的可行性,并在此基础上进行正交试验,确定了云南酸木瓜风味果醋的最佳配比:以酸木瓜为底料,添加普洱茶汤25%、新鲜咖啡汁10%、白砂糖19.5%。
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| 关 键 词： | 酸木瓜 果醋 液态发酵 |
Preparation of Chaenomeles lagenaria Koidz-flavored fruit vinegar |
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| BAI Xu
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YUAN Wei.Preparation of Chaenomeles lagenaria Koidz-flavored fruit vinegar[J].Beverage Industry,2011,14(12):27-30. |
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| Authors: | BAI Xu YUAN Wei |
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| Affiliation: | BAI Xu,YUAN Wei (College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China) |
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| Abstract: | Chaenomeles lagenaria Koidz from Yunnan Province, with the addition of Pu-erh tea juice and fresh coffee juice, was subjected to liquid fermentation to make Chaenomeles lagenaria Koidz-flavored fruit vinegar. The feasibility of the experiment was validated by the determination of soluble solid content and total acidity as well as sensory evaluation scores. Based on the above-mentioned operation, orthogonal tests were conducted to determine the optimal formula of the vinegar as follows: Pu-erh tea juice 25%,... |
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| Keywords: | Chaenomeles lagenaria Koidz fruit vinegar liquid fermentation |
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