苦瓜醋加工工艺研究  

Study on Technology of Balsam Pear Vinegar

作　　者：黄天友 扶明明 何名芳 

机构地区：[1]赣州农业学校食品教研组,江西赣州341100

出　　处：《保鲜与加工》2016年第2期81-88,共8页Storage and Process

摘　　要：以苦瓜为原料研制一种苦瓜保健醋,通过单因素和正交试验,确定最佳的工艺参数。结果表明,提取苦瓜汁的最佳工艺参数为:酶解时间2.5 h,酶解温度50℃,加酶量24 m L,酶解p H 4.0;酒精发酵的最佳工艺参数为:发酵温度30℃、酵母接种量0.05%、糖度18°BX;醋酸发酵的最优工艺参数为:醋酸菌接种量6%,装瓶量为20%,酒精含量8%,发酵温度30℃。上述工艺条件下制得的苦瓜醋呈淡绿色,口感微酸、微苦,组织细腻柔和,澄清透明,无沉淀和杂质,不黏稠,流动性较好。A kind of health drink of balsam pear vinegar was developed by taking balsam pear as raw material, and through single factor and orthogonal tests, the optimum process parameters were found out. The results showed that, the optimum process parameters of extraction of balsam pear juice were as follows, enzymolysis time was 2.5 h, enzymolysis temperature was 50 ℃, enzyme dosage was 24 m L, and enzymolysis p H was 4.0. The optimum process parameters of alcohol fermentation were as follows, fermentation temperature was 30 ℃, inoculation amount of yeast was 0.05%, and the sugar degree was 18 °BX. The optimum process parameters of acetic fermentation were as follows, inoculation amount of acetic acid bacteria was 6%, bottling capacity was 20%, alcohol content was 8%, and fermentation temperature was 30 ℃.Under these conditions, the obtained balsam pear vinegar had pale green color, slightly acidic and bitter taste, delicate organization, clear and transparent, didn＇t have sediment and impurities, and had good fluidity.

关 键 词：苦瓜醋 护色 苦瓜汁提取 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]