全发酵型苹果醋加工工艺及其调配研究-《中国调味品》

文章信息/Info

Title:: Processing technology and Blendes of Full-fermentation apple vinegar

摘要:: 本文采用外观饱满，新鲜无坏富士苹果作为原材料，进行前期清洗切块等预处理、然后榨汁去渣、调糖调酸、酒精发酵和醋酸发酵，酿造出了全发酵型苹果醋，对其生产工艺进行了研究，并通过单因素实验和正交实验对其调配工艺进行了优化。实验结果表明：经过60h的酒精发酵，6天醋酸发酵得到的全发酵型苹果醋酸度为7.22%、糖度为10.2%，果香浓郁，酸甜可口。通过感官评定实验，最终确定全发酵型苹果醋的最佳配方为苹果醋酸度为2%，糖度为8%，浓缩苹果汁添加量为11%，蜂蜜添加量为2%，此时饮用口感和风味最佳。

Abstract:: plumpness appearance and fresh Fuji apple as material, the full-fermentation apple vinegar was produced after the爌rophase of cleaning and ccuts, juicing, regulating sugar and acid, alcohol fermentation, acetic acid fermentation, and the production conditions of full-fermentation apple vinegar were researched, and optimization of blende process was carried out through single-factor and orthogonal experiments. The results showed that: after 60h alcohol fermentation and 6d acetic acid fermentation the acetic acid content of the full-fermentation apple vinegar was 7.22%, the sugar degree was 10.2%, had fruity flavor and a taste of sweet and sour. Through the sensory evaluation test, finally determined the optimum formula?of full-fermentation apple vinegar was as follows: the acetic acid content of 2%, sugar content of 8%, concentrated apple juice content of 11%and honey content of 2%, so the full-fermentation apple vinegar had a best flavor and taste