锦橙果醋酿造工艺研究  

Study on Brewing Technology of Glorious Orange Vinegar

作　　者：蒋和体[1] 杨阳[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品科学》2008年第10期235-238,共4页Food Science

基　　金：重庆市教委资助项目([2007]KJ070202号)

摘　　要：以锦橙为原料研制锦橙果醋,并对锦橙果醋的酿造工艺参数等进行研究,研究结果表明,果胶酶水解的最佳条件为:加酶量0.127%、温度45.5℃、时间3.3h;酒精发酵的最优条件为:酵母接种量3%、温度28℃、初始糖度16%;醋酸发酵的最优条件为:醋母接种量8%、温度32.5℃、酒精度7%(V/V);澄清效果以壳聚糖添加量0.05%时为佳。This study aimed to optimize the process of using Jin orange as raw material to produce vinegar by alcohol and acetic acid fermentations. The results showed the optimal conditions of pectinase hydrolysis are amount of pectinase 0.127%, temperature 45.5 ℃, and time 3.3 h; The optimal technological parameters of alcoholic fermentation are amount of yeast 3%, temperature 28℃, and initial sugar content 16%; The optimal technological parameters of acetic fermentation are amount vinegar agarics 8%, temperature 32.5 ℃, and alcohol content 7%. When the amount of chitosan is 0.05%, the effect of clarification is good.

关 键 词：锦橙果醋 果胶酶 酒精发酵 醋酸发酵 澄清 

分 类 号：TS264.22[轻工技术与工程—发酵工程]