《白萝卜果醋及其果醋饮料生产工艺研究》-毕业设计(论文).docVIP

吉首大学毕业论文 PAGE PAGE 13 白萝卜果醋及其果醋饮料生产工艺研究 摘 要：以白萝卜汁为原料，进行果醋酿造。实验结果表明，酒精发酵优化工艺条件为：果汁糖度16%，酵母接种量0.60%，发酵温度32℃，发酵时间5d；醋酸发酵优化工艺条件为：酵母接种量10%，发酵温度34℃，发酵时间7d。以白萝卜果醋为主要原料，辅以白萝卜汁及多种食品添加剂混合调配，研制白萝卜果醋饮料。果醋饮料优化配方为：白萝卜果醋用量8%，CMC-Na 0.15%，白萝卜汁4%，甜味剂8.2%（即蔗糖5%，F-95型果葡糖浆3%，木糖醇0.2%）。所得果醋呈浅黄色，具有浓厚醋香味。果醋饮料呈浅黄色，有光泽，色泽鲜亮均匀；酸甜可口，浓郁醇厚；具有醋芳香和白萝卜特有香味。 关键词：白萝卜；酒精发酵；醋酸发酵；醋饮料 Study on Technology of Ternip Vinegar and Its Vinegar Beverage Li Xiao-lin (College of Chemistry and Chemical Engineering, Jishou University, Jishou, Hunan 416000) Teacher Wu Zhu-qing Abstract：In this paper, brewing fruit vinegar with the white turnip as raw materials.The results show that the best conditions for the brewing process alcohol are that juice brix is 16%,yeast quantity is 0.60%,fermentation temperature is 32℃,fermentation time is 5d;The best conditions for the brewing process acetic acid are that yeast quantity is 10%,the fermentation temperature is 34℃,Fermentation time is 7d.Developing white turnip fruit vinegar drinks with white turnip fruit vinegar as main raw materials,with white turnip and various kinds of food additive mixed.The results show that the optimal formula of the fruit vinegar drinks is fruit vinegar dosage of white turnip8%,CMC-Na 0.15%,white turnip 4%,sweeteners 8.2%(Namely Sucrose 5%,F-95 fructose syrup3%,xylitol 0.2%).Income fruit vinegar is yellow,and has a strong smell of vinegar.Fruit vinegar drinks are yellow,luster, bright color equably,sweet and sour,rich mellow;and has vinegar aroma and white turnip peculiar smell. Key words:radish;alcohol fermentation;acetic acid fermentation;vinegar drink 萝卜，又称大根、菜头、菜服，是十字花科萝卜属的一或二年生草本植物，可食用部位是地下的块茎[1]。白萝卜原产于我国并在晚清时期普遍种植，适于全国各地栽培，是我国土生土长、分布广、品种多的一种蔬菜，又是北方人们主要的冬菜之一[2]。白萝卜作为蔬菜中的佳品，其营养成分很丰富，吃法也多种多样，自古医食同源，药食同源，萝卜的药用保健功能，越来越被人们重视和科学利用。萝卜除了肉质脆嫩多汁，形美色艳，可食用外，还可在宴席上造型成精致悦心的雕花，刺激食欲，美化生活。萝卜营养丰富，有很好的食用、医疗价值，民间流传有“冬吃萝卜夏吃姜，一年四季保安康”的说法。白萝卜既有“小人参”之美称，也有“萝卜上市、医生没事”，“萝卜进城，医生关门”，“冬吃萝卜夏吃姜，不要医生开药方”，“萝卜一味，气煞太医”之说，还有一个俗语表现了萝卜的益处：“吃着萝卜喝着茶，气得大夫满街爬”。元代诗人为了赞美萝卜