仁用杏果肉生产果醋的工艺研究  

Study on Production Process of Fruit Vinegar by Kernel-apricot Pulp

作　　者：王喜萍[1] 

机构地区：[1]吉林农业科技学院食品工程学院,吉林吉林132101

出　　处：《北方园艺》2015年第13期134-136,共3页Northern Horticulture

基　　金：吉林省科技厅酿造科技创新中心资助项目(吉农院合字[2012]第617号)

摘　　要：以果仁为试材,通过单因素试验和正交实验确定了酒精发酵和醋酸发酵的工艺参数,探讨以仁用杏的果肉为原料的果醋生产工艺。结果表明:由于仁用杏果肉中的含糖量较低,酒精发酵的最佳工艺参数为蔗糖添加量为8%、酵母菌接种量为0.7%、发酵温度为25℃、发酵时间为5d;醋酸发酵的最佳工艺条件为酒精度7%、醋酸杆菌接种量0.8%、发酵温度32℃、发酵时间7d;得到的果醋具有浓郁的杏果味,口味纯正。Taking kernel-apricot as test material,the production technology of fruit vinegar were studied. The technological parameter was determined through the single factor test and orthogonal test. The results showed that the optimum and technological parameters of alcoholic fermentation was sucrose content was 8%, because of kernel-apricot pulp with low sugar content, yeast inoculation quantity was 0. 7% and fermentation temperature was 25℃, the fermentation time was 5 days;the best process conditions of acetic acid fermentation was the alcohol content of 7%, the inoculation quantity of acetic acid bacteria was 0. 8% ,the temperature of fermentation was 32℃ ,the time of fermentation was 7 days;the fruit vinegar by this process conditions have intense apricot smell and taste pure.

关 键 词：仁用杏 果醋 酒精发酵 醋酸发酵 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]