苹果猕猴桃混合型果醋酿造工艺  

Brewing Technology of Apple-Kiwifruit Vinegar

作　　者：刘聪[1] 程圣恩[1] 孙浩[1] 郭攀峰[1] 严景恩[1] 史亚歌[1] 

机构地区：[1]西北农林科技大学,食品科学与工程学院,陕西杨凌712100

出　　处：《西北农业学报》2011年第11期202-206,共5页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：西北农林科技大学大学生创新性实验计划资助项目(2009053)

摘　　要：以苹果、猕猴桃为原料,对苹果猕猴桃混合果醋的酿造工艺进行研究。获得原料配比、酒精发酵和醋酸发酵的最佳工艺参数。原料配比为m(苹果汁)∶m(猕猴桃汁)=2∶1。酒精发酵的最佳参数为酵母菌接种量0.25%、发酵温度28℃、发酵时间7 d。醋酸发酵的最佳参数为酒精体积分数6%、醋酸菌接种量7%、发酵时间10 d。按以上工艺参数所得产品每100 mL总酸含量≥5.50 g,色泽鲜亮呈浅黄色,具有苹果果香,酸味柔和。Using apple and kiwifruit as raw material,the brewing technology of vinegar was studied.The optimum ratio of apple to kiwifruit was 2∶1 and conditions for alcoholic fermentation were started with inoculum of yeast by 0.25%,fermented under 28 ℃for 7days.The optimum acetic acid fermentation conditions were 6% initial alcohol concentration,7% inoculum of acetobacter and 10 days fermentation.The apple-kiwifruit vinegar looks pale yellow,and tastes soft with apple aroma.

关 键 词：苹果 猕猴桃 果醋 酿造工艺 

分 类 号：TS264.22[轻工技术与工程—发酵工程]