啤特果渣酿造果醋工艺研究-《中国调味品》

文章信息/Info

Title:: Study on Processing Technology of Vinegar from Piteguo Pomace LIU Cai-yun1,Shao Jian-ning 1,Ma He-ping1,Zhang Wen-qi1,WEI Jin-mei2

摘要:: 以啤特果渣为主要原料,对啤特果醋的酿造工艺进行优化。首先通过单因素试验探讨活性干酵母添加量、酒精发酵时间、醋酸菌添加量、醋酸发酵时间、醋酸发酵温度对啤特果醋发酵的影响，然后通过正交试验确定最佳工艺条件。结果表明：啤特果渣酿造果醋其酒精发酵条件为活性干酵母添加量0.2%、发酵时间4d；醋酸发酵条件为醋酸菌添加量0.05%、发酵时间5d、发酵温度32℃，得到总酸（以醋酸计）达6.85g/100g的啤特果醋混合物。经浸泡、过滤、装瓶、陈酿1~2个月后，得到啤特果醋成品，总酸含量3.78g/100mL，产品既有醋香，又有啤特果香，酸甜适口。

Abstract:: The fermentation of Piteguo vinegar from Piteguo pomace was optimized by single factor combined with orthogonal array design method. The optimal process conditions for alcoholic fermentation Piteguo pomace into piteguo vinegar were amount of active dry yeast of 0.2%, fermentation time of 4 days; Acetic acid fermentation were amount of acetic acid bacteria of 0.05%, fermentation time of 5 days, fermentation temperature 32 ℃. The acid production was up to 6.85g/100g of fermented Piteguo pomace, and the conversion ratio of acetic acid was 87.5%. After soaking, filtration, bottling and aging for 1-2 months, the total acid in the Piteguo vinegar product was 3.78g/100 mL, whice both vinegar and Piteguo flavor and refreshing taste.