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黑加仑蓝莓复合果醋饮料的研制!
来源:http://www.fykysp.com/ 日期:2020-03-25 发布人:admin
  近年来,果醋在欧美等国家兴起,产品种类繁多,但我国果醋发展的品种较少。随着人们生活水平的提高,人们对醋的营养、风味、口味提出了更高的要求,使具有独特风味的果醋应运而生。黑醋栗和蓝色Q复合果醋的效果不仅是一种常见的醋和函数,和黑醋栗,蓝色组合是否能反映出黑醋栗果醋降酶保肝、降血脂,降血压衰老和增强免疫功能,并能发挥蓝问预防大脑衰老,强心、抗癌、软化血管,发挥各自优势,补充营养,口感细腻口味,是一种口味独特的醋饮料。
  In recent years, fruit vinegar is rising in Europe, America and other countries. There are many kinds of products, but there are few varieties of fruit vinegar in China. With the improvement of people's living standard, people put forward higher requirements for the nutrition, flavor and taste of vinegar, which makes the fruit vinegar with unique flavor come into being. The effect of blackcurrant and blue Q complex fruit vinegar is not only a common vinegar and function, but also a combination of blackcurrant and blue can reflect whether blackcurrant fruit vinegar can reduce enzyme, liver, blood lipid, blood pressure and immune function, and can play the role of blue to prevent brain aging, strengthen heart, fight cancer, soften blood vessels, play their respective advantages, supplement nutrition, taste delicate and taste, It is a kind of vinegar drink with unique taste.
  不同温度对醋酸发酵的影响
  Effect of different temperature on acetic acid fermentation
  醋酸发酵的适宜温度为33℃- 36℃。随着温度的升高,制酸速度加快,制酸量增加。但是,当温度过高时,微生物的生长和代谢作用过于强烈,容易发生过早老化和降解,导致后期酸的产生减慢,从而使酸的总产生量减少。
  The suitable temperature for acetic acid fermentation is 33 ℃ - 36 ℃. With the increase of temperature, the speed of acid production is accelerated and the amount of acid production is increased. However, when the temperature is too high, the growth and metabolism of microorganisms are too strong, which is prone to premature aging and degradation, resulting in slow production of acid in the later period, thus reducing the total production of acid.
苹果醋代理
  通风对醋酸发酵的影响
  Effect of ventilation on acetic acid fermentation
  随着通气次数的增加,产酸率也增加,但差异不显著。说明通风条件对醋酸发酵产率有一定的影响。当通风量约为1:0.12m时,发酵速度快,产酸量增加,中毒时间缩短,酒精利用率可满足生产要求。
  With the increase of ventilation times, the acid production rate also increased, but the difference was not significant. The results showed that the ventilation condition had a certain effect on the yield of acetic acid fermentation. When the ventilation rate is about 1:0.12m, the fermentation speed is fast, the acid production is increased, the poisoning time is shortened, and the alcohol utilization rate can meet the production requirements.
  过程控制和规模化生产
  Process control and mass production
  采用3t发酵法生产复合果醋。选择了60%黑加仑汁和40%蓝莓汁的复合果汁。将初始糖含量调整为18x Bx,发酵温度调整为28%,初始pH值调整为3.8。加入10%活性酵母,酒精发酵6d。然后进行醋酸发酵。首先将酵母的酒精含量调整为8%vol, pH值调整为6.0,将活化的“上海啤酒”添加到1.01’。乳酸菌含量为12%。醋酸发酵后,加入4%的盐和0.5%的香料,加入温度为70℃的恒温熏蒸醋5d。老化后30d - 40d。用30%的壳聚糖进行过滤,加入1.5L。连续发酵3批,质量稳定,经检测合格。
  The compound fruit vinegar was produced by 3T fermentation. A combination of 60% blackcurrant juice and 40% blueberry juice was selected. The initial sugar content was adjusted to 18xbx, the fermentation temperature was adjusted to 28%, and the initial pH value was adjusted to 3.8. Add 10% active yeast and ferment for 6 days. Then acetic acid fermentation was carried out. First, adjust the alcohol content of yeast to 8% vol, the pH value to 6.0, and add the activated "Shanghai beer" to 1.01 ". The content of Lactobacillus was 12%. After acetic acid fermentation, 4% salt and 0.5% spice were added, and vinegar was fumigated at 70 ℃ for 5 days. 30-40 days after aging. Filter with 30% Chitosan and add 1.5L. Continuous fermentation 3 batches, stable quality, passed the test.
  半自动果汁灌装机用于生产果醋饮料。首先将白糖制成糖浆,与复合果醋、蜂蜜、盐和纯净水混合均匀,温度控制在40℃以上。对硅藻土和0.2m微孔膜进行连续过滤。滤液加入复合香料后,进行均质、脱气、微孔膜(0.1 m)过滤。产品质量稳定达标。
  The semi-automatic fruit juice filling machine is used to produce fruit vinegar beverage. First, white sugar is made into syrup, which is mixed with complex fruit vinegar, honey, salt and purified water evenly, and the temperature is controlled above 40 ℃. Diatomite and 0.2m microporous membrane were filtered continuously. After adding the compound perfume, the filtrate was homogenized, degassed and filtered by microporous membrane (0.1 M). Product quality is stable and up to standard.

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