橘皮果醋的研制  

Preparation on the orange peel vinegar

作　　者：周帼萍[1] 汪芳安[2] 王秀艳[1] 朱薇[1] 

机构地区：[1]武汉工业学院生物与化学工程系 [2]武汉工业学院食品科学与工程系,湖北武汉430023

出　　处：《中国酿造》2006年第3期72-74,共3页China Brewing

摘　　要：采用液体发酵法酿制橘皮果醋,经水解、酒精发酵及醋酸发酵等工序。试验结果表明:酶解后橘皮汁的还原糖含量可达3.8g/100mL,用大米糖浆补糖至7.8g/100mL;经酒精发酵60h,酒精度达5.0°;再经醋酸发酵80h,酸度达3.15g/100mL。产品澄清透明,有柑橘特有的清香,酸味浓郁,醇香不涩。The orange peel vinegar was produced by liquid fermentation through hydrolysis, alcohol fermentation and acetic fermentation. After hydrolysis, the reducing sugar of the orange peel juice was 3.8 g/100 ml, and reached 7.8 g/100 ml after addition of saccharified rice syrup, After 60 h of alcohol fermentation, the alcohol content was up to 5.0° .Then after 80 h of acetic fermentation, the acidity reached 3.15 g/100 ml. The products were transparent, with oranges＇ unique fragrance and mild acidity.

关 键 词：橘皮 果醋 液体摇瓶发酵 

分 类 号：TS264.2[轻工技术与工程—发酵工程]