沙田柚保健果醋酿造工艺研究  

Study on Processing Technology of Pomelo Health Vinegar

作　　者：杜冰[1] 温升南[1] 李燕杰[1] 杨公明[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品科学》2008年第12期255-258,共4页Food Science

摘　　要：本实验以沙田柚为原料,选用ZHK-I葡萄酒酵母、醋酸杆菌作为发酵菌种进行液体发酵酿造沙田柚果醋,对果胶酶酶解、果汁脱苦、酒精发酵及醋酸发酵工艺进行研究,确定最佳加工工艺参数。结果表明:果胶酶水解的最佳条件为:果胶酶添加量0.02%、温度50℃、pH4.4、时间120min;果汁脱苦最佳条件为:粒状活性炭添加量0.5%、室温搅拌60min;酒精发酵的最优条件为:接种量8%、发酵温度30℃、糖度20%、pH4.4、发酵时间4d;醋酸发酵的最优条件为:接种量10%、温度34℃、酒度8%、时间4d。酿制出来的沙田柚果醋颜色金黄,澄清透亮,醋味浓郁,同时具有沙田柚的特殊清香味。Pomelo vinegar was produced by liquid fermentation, and using ZHK-I wine yeast （Saccharomyces cerevisiae）and Acetobacter spp. as strains. The pectin enzymolysis technology, juice debittering technology, and alcohol and acetic acid fermentation were studied. The results showed the best conditions of pectase hydrolysis are： amount of pectase 0.02%, temperature 50 ℃, pH 4.4 and time 4 h. The best debittering conditions are： granular active carbon amount 0.5% and stirring time 60 min at normal temperature; The best technological parameters of alcohol fermentation are： amount of yeast 8%, temperature 30 ℃, appearance sugar content 20%, pH 4.4 and time 4 d; The optimal technological parameters of acetic acid fermentation are： Acetobacter spp. inoculation size 10%, temperature 34 ℃, alcohol content 8% and lime 4 d. The pomelo vinegar product is lucidus with golden color and original flavor of pomelo.

关 键 词：沙田柚 果醋 酶解 酒精发酵 醋酸发酵 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]