猕猴桃果醋发酵工艺优化及质量分析  

Process Optimization for Kiwi Fruit Vinegar Fermentation and Quality Analysis

作　　者：李加兴[1] 孙金玉 陈双平 黄诚[1] 严友兵 王小勇 

机构地区：[1]吉首大学食品科学研究所,湖南吉首416000 [2]湖南省猕猴桃产业化工程技术研究中心,湖南吉首416000 [3]湘西老爹生物有限公司,湖南吉首416000

出　　处：《食品科学》2011年第24期306-310,共5页Food Science

基　　金：2009年度湖南省教育厅高校产业化培育项目(09CY015)

摘　　要：以猕猴桃果浆为原料,对果醋的发酵工艺进行优化并对其产品质量进行分析。通过单因素试验探讨复合果胶酶添加量、活性干酵母接种量、发酵醪酒度、醋酸杆菌接种量、醋酸发酵温度与时间对猕猴桃果醋发酵工艺的影响,通过正交试验得出最佳发酵工艺条件,并采用行业标准分析方法对成品的理化、卫生与微生物指标进行检测。结果表明:猕猴桃果浆在添加0.04g/L复合果胶酶并保温45℃处理2.5h后,进行果醋发酵的最佳工艺条件为活性干酵母接种量0.05g/L,发酵醪酒度达6%(V/V)时接入0.07‰(V/V)醋酸杆菌,于30℃发酵5d;在此条件下,成品中的乙酸含量可达6.17g/100mL,其他各项指标均符合相关国家标准的要求。The fermentation of kiwi fruit vinegar from kiwi fruit pulp was optimized by one-factor-at-a-time combined with orthogonal array design method and physicochemical,sensory,hygiene and microbiological properties of the fruit vinegar were analyzed.The optimal process conditions for fermenting kiwi fruit pulp into kiwi fruit vinegar were 2.5 h treatment at 45 ℃ by 0.04 g/L pectinase complex,alcoholic fermentation with active dry yeast at an inoculation amount of 0.05 g/L until an alcohol degree of 6%（V/V）,and then5-day acetic acid fermentation with Acetobacter at an inoculation amount of 0.7‰（V/V）.The fruit vinegar obtained under these conditions showed an acetic acid content of 6.17 g/100 mL,and all other quality indicators were in accordance with the requirements of relevant national standards.

关 键 词：猕猴桃 果醋 发酵 质量分析 

分 类 号：TS195.2[轻工技术与工程—纺织化学与染整工程]