油桃果醋加工工艺的研究  

Research on Fermentation Technology of Nectarine Fruit Vinegar

作　　者：杨柳[1,2] 陈飞平[1,2] 周家华[2] 常虹[2] 曾凡坤[1] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]北京市农林科学院农业综合发展研究所,北京100097

出　　处：《食品工业》2013年第3期62-65,共4页The Food Industry

摘　　要：以油桃为原料,采用液态深层全发酵法酿造油桃果醋饮料,研究了油桃果醋的加工工艺。结果表明酒精发酵最佳工艺条件可为:酵母接种量为10%,糖质量浓度为130 g/L,发酵温度为30℃;醋酸发酵最佳工艺条件为:醋酸菌接种量15.0%,摇床转速150 r/min,糖质量浓度30 g/L,初始酒度7°。油桃果醋饮料最佳配方为:油桃醋发酵液15%,油桃果汁30%,白砂糖的质量分数为3%,蜂蜜的质量分数为5%。The liquid state deep fermentation technology for producing the nectarine fruit vinegar was studied and suitable parameters were suggested. The optimal alcohol fermentation was carried out at 30 ℃ with yeast inoculums 10% and 130 g/L of the sugar. The optimal acetic fermentation was set with 15% inoculums amount, 7% alcohol degree, 30 g/L of the sugar, and 150 r/min rotation speed through the orthogonal experiment. The best formula was 12% nectarine vinegar, 15% nectarine fruit juice, 5% honey and 3.0% of the sugar.

关 键 词：油桃 发酵 果醋 

分 类 号：TS264.22[轻工技术与工程—发酵工程]