蜂蜜醋的品质及其抗氧化性的研究

以椴树蜜为原料,通过接种酵母进行发酵得到蜂蜜酒.以总酸含量、理化指标、抗氧化性、感官评价为评价标准,探讨以蜂蜜酒为原料酿制蜂蜜醋的最优发酵温度.结果表明,当发酵温度为35 ℃时,所得蜂蜜醋的总酸含量、理化指标、抗氧化性、感官评价为最优.将蜂蜜醋的理化指标和抗氧化性能与苹果醋、蓝莓果醋进行对比表明,蜂蜜醋的理化指标和抗氧化性能总体优于苹果醋、蓝莓果醋,因此蜂蜜醋具有良好的市场潜力.

Study on quality and antioxidation of honey vinegar

Using of linden honey as raw material, inoculating yeast for alcohol fermentation to get honey winer. Select the optimal fermentation conditions by total acid content, physical and chemical indicators, antioxidant activity and sensory evaluation. The results showed that when the fermentation temperature was 35 ℃, the total acid content, physical and chemical index, antioxidant activity and sensory evaluation of the obtained honey vinegar were optimal. Comparing the physicochemical property and antioxidation of honey vinegar with cidar vinegar and blueberry vinegar, the physicochemical property and antioxidation of honey vinegar is better than apple vinegar and blueberry vinegar, so honey vinegar has good market potential.