【摘要】 以海藻、葡萄皮渣为原料,经水、酒精先后浸提后,把两次浸提液混合均匀,调整酒精含量,加入蓝莓果汁等,经醋酸发酵,脱腥,制备发酵醋饮料。采用正交试验设计,以原花青素为有效成分指标,研究了酒精的最佳浸提工艺条件。结果表明,酒精度70%vol、浸提温度55℃、浸提时间4h为最佳浸提工艺;利用单因素实验,探讨了发酵时间、发酵醋酸度对产品脱腥的影响。结果表明,发酵时间72h、发酵酸度5g/100mL可以掩蔽海藻的腥味;最后通过正交试验,确定了发酵醋饮料的最佳配方为:发酵醋5%,木糖醇7.5%,蜂蜜2%。更多还原

【Abstract】 Fermented vinegar beverage was prepared with raw materials of algae,grape skin and seed that after water leaching,alcohol leaching,mixing leaching solution,adjusting alcohol content,joining the blueberry juice,acetic acid fermentation,and deodorizing. By orthogonal experimental design,with procyanidins as effective component index,the best leaching technology conditions of alcohol was studied. The results showed that the best leaching process was alcohol 70% vol,leaching temperature 55℃,and leaching time 4h. The paper discussed the effect of fermentation time and fermentation degree of acetic acid on product trends using single factor analysis.The results showed that the smell of seaweed can be masked at fermentation time of 72h and acidity of 5g/100mL. Finally,the best formula was determined by orthogonal experiment: 5% fermented vinegar,7.5% xylitol,and 2% honey.更多还原