苹果醋饮料的研发

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苹果醋饮料的研发(6500字)
摘要：以市售新鲜红富士苹果为原料，用单因素实验和正交试验研究液体深层发酵获取苹果醋的最佳工艺参数，实验以酵母菌、醋酸菌为菌种。实验结果如下：酒精发酵最佳条件为：温度28℃，糖度16％，酵母菌接种量9％，发酵5d；醋酸发酵最佳条件为：温度30℃，酒精度8°，接种量12％，发酵6d，得到产品每100mL含总酸(以醋酸计)0.35g，还原糖(以葡萄糖计)0.56g，具有较好的营养价值。
关键词：苹果醋、醋酸发酵、酒精发酵

Research and development of Apple cider vinegar
Abstract：In this article, fresh Red Fuji Apples were used as main materials and yeast and acetic acid bacteria as strain. The optimal process parameters were obtained through single factors and orthogonal experiments. The results suggested that the optimal process conditions of alcohol fermentation:The temperature, Sugar content and Yeast inoculums were 28℃, 16％, and 9％, respectively, under the fermentation time of 5 days. The optimal process conditions of acetic fermentation: the temperature, sugar content and acetic acid bacteria inoculums were 30℃, 12％, and 8°, respectively, under the fermentation time of 6 days.
Keywords: Apple Cider vinegar, acetic acid fermentation, ethanol fermentation

本研究结果表明，苹果醋的酒精发酵最佳条件为：温度28℃、糖度16％、酵母菌接种最9％，发酵时间为5d。醋酸发酵最佳条件为：温度30℃、酒精度8°、接种量12％，发酵6d。苹果醋中各主要成分含量为：每100mL含总酸(以醋酸计)0.35g，还原糖(以葡萄糖计)0.56g。