双酶水解酿制柑桔果醋的研究  

Study on Fermented Citrus Fruit 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,湖北武汉430023 [2]武汉工业学院食品科学与工程系,湖北武汉430023

出　　处：《食品科学》2007年第1期215-218,共4页Food Science

摘　　要：利用果胶酶、纤维素酶双酶水解桔汁、囊衣和桔络混合料,并用大米糖浆进行补糖发酵。经过酒精发酵、醋酸发酵等主要工艺,酿制的柑桔果醋具有柑桔的天然色泽,酸味柔和,具有怡人的果香,无苦味。发酵周期大约5d,酸度达4.32g/100ml。In the studies, pectin enzyme and fibred enzyme were used tO hydrolysis the mixture of orange pulp and dregs. Through alcohol and acetic acid fermentation with the supplement of rice syrup, citrus fruit vinegar of 4.32g/100ml acidity was made with natural colors, soft sourness, good aroma and none bitterness of citrus after 5 days＇ fermentation period.

关 键 词：柑桔 副产品 双酶水解法 果醋 

分 类 号：Q814.9[生物学—生物工程]