发酵型山楂果醋工艺研究  

The study on the process and technics of zymolytic hawthorn vinegar

作　　者：王翔[1] 张光杰[1] 赵文珍[1] 王晓会[1] 

机构地区：[1]安阳工学院生物与食品工程学院,河南安阳455000

出　　处：《中国调味品》2012年第5期85-87,共3页China Condiment

基　　金：安阳工学院大学生科技创新项目(1D02910B)

摘　　要：文章以出汁率为评价指标,通过L9(34)正交试验确定了山楂取汁最佳工艺参数为果胶酶添加量0.4%,酶解时间2.5h,酶解温度35℃,加水量为2倍果重。以酸度为指标确定了醋酸发酵的最佳工艺参数为醋酸菌接种量9%,发酵温度32℃,初始酒精度6%。文章还对发酵型山楂果醋和市售食醋中黄酮的含量进行了对比研究,结果显示,发酵型山楂果醋中的黄酮含量明显高于其它几种食醋。This article is mainly about the experiment through which orthogonal test L9（34）find out the best technical parameters which is the optimum adding capacity controlled at 0.4%,enzyme digestion time 2.5 h,temperature 35 ℃ and adding amount of water 2 times fruit weight by taking juice yield rate of hawthorn as target and that clarify the best technological parameter of blended hawthorn vinegar with the acidity as the standard,which is 9% acetic acid bacteria inoculum size,fermentation temperature 32 ℃,initial alcoholicity 6%.This article will provide the analysis of the comparison between vinegar and the blended hawthorn vinegar,which is about the quantity content of flavonoids in each of them.And the result shows that the the quantity content of flavonoid in blended hawthorn vinegar is obviously higher than other kinds of vinegar.

关 键 词：山楂汁 果醋 发酵 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]