块菌梨醋加工工艺研究  

Study on Processing Technology of Truffle Pear Vinegar

作　　者：王艳丽[1] 邓杰[1] 卫春会[1] 钟姝霞 祝云飞[1] 黄治国[1] 

机构地区：[1]四川理工学院生物工程学院,酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《中国调味品》2016年第3期122-124,127,共4页China Condiment

摘　　要：以梨为原料,采用发酵方法制取梨醋,分析发酵过程中糖度、酒精度、酸度的变化规律,结果表明:酵母发酵过程中随时间的增加,梨汁的糖度下降,酒精度上升;醋酸发酵过程中随时间增加,酒精度逐渐减少,酸度不断增加。调配采用正交试验,结果表明:最佳的调配配方为梨醋20 mL、块菌提取液20mL、蔗糖4g、柠檬酸0.06g,调配出的复合饮料色泽亮丽,具有块菌特殊香气。In this paper,pear is used as raw material to make pear vinegar by fermentation method,analyze the variation of sugar degree,alcoholic strength and acidity in the process of fermentation,the results show that with the increase of time,the sugar degree of pear juice declines and alcoholic strength rises.During the process of acetic acid fermentation,with the increase of time,the alcoholic strength declines gradually,the acidity rises continuously.The orthogonal experiment results show that under the conditions of pear vinegar of 20 mL,truffle extraction liquid of 20 mL,sucrose of 4g,citric acid of 0.06 g,the compound beverage has bright color and special truffle aroma.

关 键 词：梨醋 发酵 正交 块菌 调配 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]