利用多菌种混合发酵甘肃籽瓜果醋的研究  

Study on mixed fermentation of seed watermelon of Gansu fruit vinegar with Multi-Microorganisms

作　　者：赵小锋[1] 郭琪[1] 季彬[1] 王洁[1] 王治业[1] 

机构地区：[1]甘肃省科学院生物研究所,兰州730000

出　　处：《中国调味品》2009年第12期76-77,90,共3页China Condiment

摘　　要：以甘肃特产的籽瓜为原料,经过酒精发酵和醋酸发酵过程,制得了具有保健功能的籽瓜果醋。在榨汁过程中添加适量果胶酶,解决了出汁率低和果胶影响发酵过程的问题。添加适量增香酵母和乳酸菌进行混合发酵,增加了籽瓜果醋中酯类和不挥发酸的含量,使制得的籽瓜果醋风味更加柔和纯正,并带有籽瓜独有的清香,是一种营养价值较高的保健型果醋。Health care fruit vinegar was produced using Gansu seed melon as raw material after alcohol fermentation and acetic fermentation. Adding proper pectinase in juicing process settled out the problem of a low extraction of juice and the impact of pectin on the fermentation. Proper aroma yeast mixed with lactic acid bacteria in fermentation increased esters and non-volatile acid in seed melon vinegar, which makes its flavor purer, and with unique aroma of seed melon. It is a kind of high nutritional value of health fruit vinegar.

关 键 词：籽瓜 果醋 混合发酵 保健 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]