一步发酵法酿造南丰蜜桔果醋的工艺研究  

Study on Technological Conditions for One-step Fermentation of Nanfeng Mandarin Vinegar

作　　者：康小斐 黄占旺[1] 吴高峰[1] 

机构地区：[1]江西省天然产物与功能食品重点实验室,江西农业大学食品科学与工程学院,南昌330045

出　　处：《中国调味品》2015年第11期59-63,共5页China Condiment

基　　金：江西省教育科技计划资助(GJJ11405)

摘　　要：为了简化果醋发酵工艺,更好地保持南丰蜜桔的果实营养成分,研究南丰蜜桔果醋一步发酵工艺条件。试验以沪酿1.01醋酸菌为发酵菌种,南丰蜜桔鲜榨果汁为原料,添加食用酒精,一步发酵法制备南丰蜜桔果醋。在对酒精添加量、初始pH值、接种量、装液量等工艺参数单因素试验的基础上进行正交试验得出南丰蜜桔果醋一步发酵最佳工艺条件为食用酒精添加量5%,初始pH值4.5,装液量50mL/250mL,接种量8%,发酵温度30℃、摇床转速180r/min,发酵周期3天,在此条件下发酵醋酸含量达3.49%。经陈酿、过滤澄清、灭菌后可酿制出酸味醇厚、桔香浓郁的南丰蜜桔果醋。In order to simplify the fruit vinegar fermentation process and keep nutritional components of Nanfeng mandarin,the technological conditions for one-step fermentation of Nanfeng mandarin vinegar are studied.In this experiment,Nanfeng mandarin vinegar is produced by one-step acetic fermentation using Huniang 1.01 acetic acid bacteria as the strain,Nanfeng mandarin fresh juice and alcohol as raw materials.The optimal fermentation conditions are determined by single factor and orthogonal test for initial alcohol degree,initial pH value,inoculation amount,liquid volume and so on.The results are as follows：the initial alcohol degree is 5%,the initial pH is 4.5,the liquid volume is 50 mL/250 mL,the inoculation amount of acetic acid bacterial is 8%,the fermentation temperature IS 30 ℃,the shaking speed is 180 r/min,the fermentation cycle is 3 days,under these conditions,the amount of acetic acid is up to 3.49%.After aging,filtration,clarification and sterilization,Nanfeng mandarin vinegar with mellow sourness and strong orange flavor can be brewed.

关 键 词：南丰蜜桔 一步发酵法 果醋 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]