彩色糯玉米茶醋饮料的工艺研究

摘要

Using four color waxy corn as raw materials and tea as fermentation broth, tea vinegar beverage was produced by solid state fermentation. The production of acetic acid from four kinds of waxy corn was compared. Jasmine, lily, lemon and goldenrod were used to flavor the healthy tea vinegar beverage. The result showed that the Shanxianyu 2 could produce highest acetic acid (5.48g/100ml) and Shancainuo 301 produce the lowest value (4. 12g/100ml), and the average content was 4.8g/100ml. The acidity of vinegar decreased with the order of Shanxianyu 2,Shanbainuo 11, Shanheinuo 1 and Shancainuo 301. Shanxianyu 2 was suitable for production of vinegar.%以4种彩色糯玉米为原料,茶汤为发酵底液,通过固态发酵法酿制茶醋.比较了4种糯玉米产酸能力,并分别用茉莉花、百合花、柠檬、金菊等进行调味,制成风味独特的营养保健茶醋饮料.结果表明,四种糯玉米中,陕鲜玉2号产醋酸度最高为5.48g/100mL,陕彩糯301酸度最低为4.12g/100mL,平均4.8g/100mL,依次为陕鲜玉2号、陕白糯1l号、陕黑糯1号、陕彩糯301.陕鲜玉2号产醋能力强,适于酿醋.