苹果营养醋的生产工艺研究  

Studies on the Production Technology of Apple Nutritious Vinegar

作　　者：杨萍芳[1] 蔺毅峰[1] 

机构地区：[1]运城学院生命科学系,山西运城044000

出　　处：《中国食品学报》2006年第5期81-84,共4页Journal of Chinese Institute Of Food Science and Technology

基　　金：山西省高校科技研究开发资助项目(No.20041247)

摘　　要：为研究苹果汁的最适发酵工艺条件及醋酸发酵过程中总酸和总酯的变化,选择糖度分别为8、10、12和15°Bx的苹果汁进行酒精发酵,对发酵产品的气味和酒精含量进行测定,并以影响醋酸发酵过程的重要因素——接种量、发酵温度、发酵时间做三因素三水平正交试验,测定了醋酸发酵过程中的总酸及总酯的变化。结果表明:采用糖度为12°Bx的苹果汁进行酒精发酵,酒精含量高,风味好,成本低;最佳发酵条件是醋酸菌接种量10%,发酵温度32～34℃,发酵时间72h,发酵后采用1～2个月陈酿,所得产品的有机酸含量高,风味好。苹果汁酒精发酵和醋酸发酵采用适宜的糖度、发酵条件与陈酿工艺,产品的总酸含量较高,风味较好。In order to investigate the optimum technical conditions of fermentation, and changes of total acids and total esters during the fermentation process. Apple juice with sugar content of 8°Bx, 10°Bx, 12°Bx and 15°Bx were fermented respectively. The flavor and alcohol content in fermented products were determined, and factors and levels that influence the fermentation process for orthogonal test were proceeded, the changes of total acids and esters content in fermentation process was also determined. Results showed that fermentation with 12°Bx sugar content of apple juice could obtain the high content of alcohol, good flavor, and low cost of products. The optimum technological conditions was： 10% for inoculum size, 32-34 ℃ for fermentation temperature and 72 h for fermentation time. Maturation for 1-2 months after fermentation could get a product with high content of organic acid and good flavor. Using the optimum sugar content and technological conditions of fermentation, as well as maturation technics on alcoholic fermentation and acetic acid fermentation of apple juice, the high content of total acids and better flavor, products could obtained.

关 键 词：苹果醋 工艺 发酵 陈酿 风味 

分 类 号：TS264.2[轻工技术与工程—发酵工程]