南方农业学报2011，Vol.42Issue(9)：1122-1126,5.
橄榄余甘果复合果醋生产工艺研究
Technology for production of mixed fruit vinegar using olive and Phyllanthus emblica
摘要
Abstract
The present experiment was conducted to develop a healthy mixed fruit vinegar using olive and Phyllanthus emblica with properties of sweet and sour taste, unique flavor and nutritiveness. [Method]The juice was extracted from fresh olive and Phyllanthus emblica fruits, mixed in different ratios and allowed to alcohol and acetic acid fermentation. The best ratio of olive and Phyllanthus emblica juice and fermentation conditions were optimized to get the desired quality of mixed fruit vinegar. [ Result ]The optimum conditions of developing mixed fruit vinegar were recorded as follows: 1:2 ratio of olive and Phyllanthus emblica juice, 14% initial wine degrees, 4% of acetic acid bacteria, 32t of fermentation temperature, 5 days of fermentation time. [Conclusion]Olive and Phyllanthus emblica juice may be fermented together to obtain nutritive, clear and fragrant vinegar with sweet and sour taste and unique flavor.关键词
橄榄/余甘果/复合果醋/生产工艺Key words
olive/ Phyllanthus emblica/ mixed fruit vinegar/ production technology分类
轻工纺织引用本文复制引用
黄春秋,梁珠民,庞琳,林君..橄榄余甘果复合果醋生产工艺研究[J].南方农业学报,2011,42(9):1122-1126,5.基金项目
广西教育厅重点科研项目(200809LX258) （200809LX258）
