石榴果醋酿造工艺研究  

Study on Brewing Technology of Pomegranate Fruit Vinegar

作　　者：毛海燕[1] 陈祥贵[1] 陈玲琳[1] 黄明亚[1] 张良[1] 

机构地区：[1]西华大学生物工程学院,食品生物技术四川省高校重点实验室,成都610039

出　　处：《中国调味品》2013年第8期88-92,共5页China Condiment

基　　金：国家星火计划项目(2010GA810002);西华大学研究生创新基金(YCJJ201239)

摘　　要：以新鲜石榴汁为原料,通过单因素试验和正交试验探讨了石榴果醋酿造的最佳工艺条件。结果表明:酒精发酵最佳工艺条件为发酵温度30℃,酵母菌接种量0.07%,发酵时间5天。醋酸发酵的优化工艺条件为醋酸菌接种量10%,发酵温度28℃,初始酒精度7%。配制的石榴果醋饮料色泽棕红,无沉淀物,酸味柔和,具有石榴果醋特有的醋香气。Using fresh pomegranate juice as material, the optimal fermentation conditions are studied by single-factor and orthogonal experiments. The results show that the optimal conditions for alcohol fermentation are at 30℃ for 5 days with 0.07% inoculation volume of yeast. The optimal conditions for acetic fermentation are at 28 ℃ with the initial alcoholic concentration of 7% and 10% inoculation volume of acetic acid bacteria. The flavored pomegranate fruit vinegar with brown color, gentle sour taste and unique aroma but no precipitate is obtained under the optimum conditions.

关 键 词：石榴果醋 液态发酵 酒精发酵 醋酸发酵 饮料 

分 类 号：TS264.22[轻工技术与工程—发酵工程]