沙棘果醋的工艺研究及其成分分析  

Production processing and ingredient analysis of sea backthern vinegar

作　　者：李秋[1] 陶文沂[1] 

机构地区：[1]江南大学生物工程学院,无锡214122

出　　处：《中国调味品》2009年第1期27-31,共5页China Condiment

摘　　要：利用沙棘果汁通过液态酒精发酵、固态醋酸发酵工艺研制了沙棘果醋,并分析了氨基酸组成、Vc、黄酮、多酚等具有保健功效物质的含量。结果表明:酒精发酵的最佳条件是发酵温度27℃,初始糖度为15%,初始pH为4.0,酵母接种量10%,发酵周期6 d;固态醋酸发酵的最佳工艺是初始酒度为7%,麸皮与稻壳比例为5∶1,醋酸菌接种量10%。The fruit vinegar production from the juice of sea backthern was studied by liquid-state alcohol fermentation and solid-state acetic acid fermentation processing. The functional components in the vinegar were analysed in the form of amino acid, Vc, flavone and polyphenols. The result showed that the optimum conditions for alcohol fermentation were at fermentation temperature 27℃,initial sugar 15%, initial pH 4.0, yeast inoculation ratio 10% and fermentation time 6 d. And for acetic acid fermentation were at initial alcohol 7%, the ratio of bran to rice shell 5：1 lwith inoculation of acetobacter 10%.

关 键 词：沙棘 果醋 酒精发酵 醋酸发酵 

分 类 号：TS264.3[轻工技术与工程—发酵工程]