野生猕猴桃醋发酵工艺的研究  

Fermentation Technology of Wild Kiwi Fruit Vinegar

作　　者：徐清萍[1] 朱广存[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《中国调味品》2012年第10期60-63,共4页China Condiment

基　　金：河南省高等学校青年骨干教师资助计划资助(2010GGJS-112);河南省重点科技攻关项目(112102110125)

摘　　要：文章主要研究野生猕猴桃醋发酵工艺。以野生猕猴桃为原料,通过正交试验研究并确定猕猴桃醋发酵的最佳工艺:酒精初始含量(体积分数)6%、接种量10%、温度25℃、装瓶量1/6,转速210r/min。其中温度对总酸和醋酸发酵率具有显著性影响,野生猕猴桃酒液初始酸度在所选范围内对醋酸发酵没有太大影响,可不进行酸度调节。经此工艺发酵后,成品果醋总酸为71.20g/L,呈浅红棕色,澄清透明,具有猕猴桃的果香气味。Wild kiwi fruit vinegar fermentation technology was mainly studied in this paper. The opti- mal conditions for wild kiwi fruit vinegar fermentation were determined by orthogonal experiment as follows, the initial alcohol content of 6%, inoculation of 10%, temperature 25 ＂C, bottling volume of 1/6, rotating speed of 210 r/rain. Temperature has a significant influence on total acid and acetic acid fermentation rate. The initial acidity of wild kiwi fruit wine needn＇t to be regulated for its low influ- ence on acetic acid fermentation. Total acid of kiwi fruit vinegar was 71.20 g/L. The kiwi fruit vine- gar obtained was pale reddish brown, clear and transparent, sour taste with kiwi fruit flavor.

关 键 词：猕猴桃 醋酸发酵 果醋 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]