LIU Zhi-yuan.Study on Development of Sports Health Beverage of Actinidia arguta Fruit Vinegar[J].Northern Horticulture,2015,39(06):119-122.[doi:10.11937/bfyy.201506033]
软枣子果醋运动保健饮料的研制
- Title:
- Study on Development of Sports Health Beverage of Actinidia arguta Fruit Vinegar
- 文献标志码:
- A
- 摘要:
- 以软枣子为原料，研制一种新型的果醋运动保健饮料，在果醋醋酸发酵的过程中，研究比较了发酵温度、软枣子酒初始酒精度、醋酸菌接种量及通风量对醋酸发酵的影响。结果表明：发酵温度35℃，软枣子酒初始酒精度8%(v/v)，酵母菌接种量8%，通风量220 r/min为软枣子果醋醋酸发酵时的最佳工艺条件。所得的果醋色泽鲜艳、风味独特，用该果醋调配的果醋饮料营养丰富、口感好，且具有增强运动员肌肉的动员能力及抗疲劳的效果。
- Abstract:
- Taking Actinidia arguta fruit as raw materials，to develop a new vinegar sports health beverage，in the course of vinegar acetic acid fermentation，by comparing the effects of fermentation temperature，wine alcohol degree，acetic acid bacteria inoculum’s size and ventilation rate on acetic acid fermentation.The results showed that the best process conditions of vinegar acetic acid fermentation for Actinidia arguta fruit were that the vinegar fermentation was at 35℃ with 8%(v/v)initial alcohol degree at 220 r/min ventilation，and inoculation amounts was 8%.The product had bright color and unique flavor，and the vinegar drinks by used the produce to deploy had nutritious and tasted good，and had the effects of enhancing athletes muscles’ ability to mobilize and fatigue.
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备注/Memo
作者简介：刘志远（1964-），男，硕士，副教授，研究方向为体育人文社会学。E-mail：82642444@qq.com.