多菌种混合发酵冬果梨保健果醋工艺研究  

Study on mixed fermentation of dongguo pear fruit vinegar by multi-microorganisms

作　　者：赵小锋[1] 张军[2] 李素波[3] 周剑平[2] 

机构地区：[1]甘肃省工业微生物工程中心,甘肃兰州730000 [2]甘肃省科学院生物研究所,甘肃兰州730000 [3]兰州大学生命科学学院,甘肃兰州730000

出　　处：《中国酿造》2008年第5期98-99,共2页China Brewing

基　　金：甘肃省工业生物技术研究与应用创新团队基金资助(2060503)

摘　　要：以甘肃特产的冬果梨为原料,经过酒精发酵、乳酸发酵和醋酸发酵过程,制得了冬果梨保健果醋。通过在冬果梨汁中添加果胶酶、淀粉酶和糖化酶进行酶解处理,解决了梨汁中果胶不利于发酵和原料利用率低的问题。添加适量增香酵母和乳酸菌进行发酵,增加了果醋中酯类和不挥发酸的含量。使制得的果醋风味纯正,并具有冬果梨的香味,是一种价值较高的营养保健型果醋。The fruit vinegar with healthy function is produced using Dongguo pear as raw material after alcohol fermentation, lactic acid fermentation and acetic fermentation. The problem of inhibiting fermentation caused by pectin was solved and the utilization rate of raw material was increased by addition of pectinase, amylase and saccharifying enzyme. By introducing a proper quantity of flavoring yeast and lactic acid bacteria, the contents of esters and nonvolatile acids in the product were increased. It was found the obtained healthy vinegar had a good flavor with fruit aroma and higher level of nutrition.

关 键 词：冬果梨 保健果醋 混合发酵 工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]