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刺梨醋酸饮料的研究


全文字数:14000字左右  原创时间:<=2022年

【内容摘要】

刺梨醋酸饮料的研究摘要本实验以刺梨果汁为原料,经除单宁、酒精发酵、醋酸发酵及调配,得到口味宜人的刺梨果醋饮料。先按2.4g/L加入明胶,在20~25℃反应48小时,然后过滤除单宁,单宁除去率达80%。刺梨原汁含糖较低,添加一定的蔗糖以便于发酵。将酵母液加入刺梨汁含量为20%、40%和45%待发酵果汁中,在28℃下发酵60小时后,其酒精度(V/V%)分别为6.0°、5.8°和2.0°。再加入醋酸菌扩培液8%,在30℃进行醋酸发酵14天,其酸度分别为3.8g/100ml、3.1 g/100ml 和0.9 g/100ml。刺梨汁经发酵后并不适宜直接饮用,将三种刺梨醋混合,得到酸度分别为3.3 g/100ml和1.1 g/100ml的两种果醋,再经过适当调配可得到适合不同人群饮用的刺梨果醋饮料,酸度为0.41~0.55g/100ml,总糖为4.5~12%,含有少量氨基酸,其口味柔和,酸甜适中。


关键词:刺梨,果醋饮料,发酵

Studied on Rosa Roxburghii Tratt Vinegar and Beverage

ABSTRACT
As raw material, rosa juice was treated by a series of steps, such as tannin removed, alcoholic fermented, acetic acid fermented and mixed with other material, then the pleasant rosa juice vinegar beverage was got. The experimental steps were as follow: first, tannin in the juice was removed 80% by adding 2.4g/L gelatin and keeping 48 hours in 20 ~ 25 ℃. After filtering turbidity, sugar was added to adjust sugar concentration. After adding activatory yeast into different concentration treated rosa juice (20%, 40% and 45% respectively), alcohol fermentation(28℃)started and the alcohol content (V/V%)were 6.8°,5.8° and 2.0°respectively after 60 hours. For acetic acid fermentation, 8% acetic acid bacteria inoculation was added into the above fermentation liquid and kept temperature at 30 ℃ for 14 days fermentation, the total acidity was 3.8g/100ml, 3.1 g/100ml and 0.9 g/100ml respectively. The fermented rosa juice was not suitable for direct consumption. By mixing different vinegar fermentation liquid, two kinds of rosa vinegar, which the total acidity was 3.3 g/100ml and 1.1 g/100ml were got. After adjusted with rosa juice vinegar and honey, two kinds of pleasant vinegars were got. The total acidity total sugar were ranged from 0.41 ~ 0.55g/100ml and4.5 ~ 12%, and contented a little bit amino acid. The rosa juice vinegar beverage tasted soft, moderate sweet and sour.

Key word: Rosa roxburghii Tratt, fruit vinegar and beverage, fermentation

 

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