蜂蜜柑橘果醋饮料生产工艺研究

娄明，麻成金*，黄群，陈凯，袁美

（吉首大学食品科学研究所，湖南吉首 416000）

摘 要：以柑橘汁为原料，添加一定量的蜂蜜，采用液态发酵法酿制蜂蜜柑橘果醋。通过单因素试验和正交试验，探讨优化蜂蜜柑橘醋发酵工艺条件参数及蜂蜜柑橘果醋饮料配方。试验表明，酒精发酵最佳工艺条件为：初始糖度18%，酵母接种量0.10%，发酵温度27℃；醋酸发酵的最佳工艺条件为：醋酸菌接种量0.5%，发酵温度34℃，初始酒精度2.0%；蜂蜜柑橘果醋饮料最佳配方为：蜂蜜柑橘醋7%，柑橘汁20%，蜂蜜1.5%，蔗糖1.5%。调配的蜂蜜柑橘果醋饮料颜色橙黄或棕黄，酸甜爽口，具有天然的柑橘香气和蜂蜜香味。

关键词：蜂蜜柑橘醋；酒精发酵；醋酸发酵；果醋饮料；生产工艺

Study on Processing Technology of Honey-orange Fruit Vinegar Drink

Lou Ming，Ma Cheng-jin，Huang Qun，Chen Kai，Yuan Mei (Institute of Food Science，Jishou University，Jishou 416000，China)

Abstract：Using orange juice as material, and adding a certain amount of honey, honey-orange fruit vinegar was developed by liquid fermentation. The technology parameters and the recipe of honey-orange fruit vinegar were optimized by single factor test and orthogonal experiment. The results indicated that the optimal technical conditions of alcoholic fermentation are: sugar content of orange juice 18%, amount of yeast 0.10%, fermentation temperature 27℃; and these of acetic acid fermentation are: acetic acid bacteria 0.5%, the initial alcohol 2.0%, fermentation temperature 34℃. The best recipe of honey-orange fruit vinegar drink are: honey-orange vinegar 7%, orange juice 20%, honey 1.5% and sugar 1.5%. The mixed honey-orange fruit vinegar beverage with smells of natural orange fragrance and honey and orange-yellow colour is tasty and refreshing.

Keywords：honey-orange vinegar; alcoholic fermentation; acetic acid fermentation; fruit vinegar drink; processing technology

果醋作为新型发酵饮品，兼有酿造醋和水果的营养成分、保健功能及风味，集营养食疗保健为一体，成为当今世界的热门产品之一，也是饮料研究的热点之一[1-3]。我国水果资源丰富，具有开发果醋的有利条件[4-5]。柑橘含有丰富的糖类、有机酸、矿物质、纤维素、蛋白质、氨基酸和多种维生基金项目：吉首大学校级科研基金资助（08JDX042）

第一作者简介：娄明（1986-），女，湖南浏阳人，研究方向：食物资源开发与利用 通讯作者：麻成金，教授，Tel: 86 2123572 ,E-mail: machengjin368@