沙棘果醋酿造工艺研究  

Study on brewing technology of Hippophae rhamnoides L. vinegar

作　　者：张军[1] 牛广财[2] 

机构地区：[1]黑龙江省农业科学院浆果研究所,黑龙江绥棱152200 [2]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《中国酿造》2008年第8期96-99,共4页China Brewing

基　　金：黑龙江省科技厅项目(GB06B404-3-2)

摘　　要：以沙棘果汁为发酵原料,酵母菌、沪酿1.01米曲霉、乳酸菌为发酵菌种,醋酸发酵采用混合菌种深层液态发酵酿造工艺。确定出最佳的酒精发酵条件为初始糖度18°Bx。发酵温度为28℃、发酵时间为7d、初始pH值为3.8,醋酸发酵的最佳条件为初始酒精含量为6.0%、接种量为8.0%、起始pH值为5.5、通风量为1:0.10￣0.15v(/v·min)。用壳聚糖2.0%￣2.5%处理后的沙棘醋稳定性可满足生产要求。Hippophae rharrmoides L. vinegar was produced using Hippophae rhamnoides L as raw material and using yeast, Aspergilus AS 1.01 and Lactobacillus as starters. The acetic fermentation was used submerged fermentation technology with mixed strains. The optimal alcohol fermentation parameters were obtained as followed： initial sugar content 18°Bx, fermentation temperature 28℃, the time of fermentation 7 d and the initial pH 3.8. The optimal acetic fermentation conditions were determined as followed： initial alcohol content 6.0%, inoculated size 8%, initial pH 5.5, and aeration rate 1： 0.10-0.15 （v/v· m）. The stability of Hippophae rhammoides L. vinegar could meet the demand of industrialized production after treated by 2.0%-2.5% chitosan.

关 键 词：沙棘果醋 酒精发酵 醋酸发酵 

分 类 号：TS264.2[轻工技术与工程—发酵工程]