甜柚皮渣果醋的发酵工艺研究  

The Fermentation Conditions of Fruit Vinegar with Grapefruit Peel

作　　者：陈迪[1,2] 赵德锟 曹冠华[2] 田璐[1,3] 李凌飞[1] 

机构地区：[1]云南农业大学食品科学技术学院,昆明650201 [2]云南中医学院中药学院,昆明650500 [3]上海海洋大学食品学院,上海201306

出　　处：《食品工业》2016年第3期169-171,共3页The Food Industry

基　　金：云南省学术与技术带头人后备人才培养经费(2011CI027);云南农业大学第四届学生科技创新创业行动基金项目(JT2012CZ022)

摘　　要：对甜柚皮果醋的生产工艺条件进行了探讨,以甜柚皮渣和加工下脚料为主要原料,采用液体发酵法,经水解、酒精发酵及醋酸发酵等工序酿制果醋,通过单因素预试验、酒精发酵正交试验、醋酸发酵正交试验,优化了工艺条件和配方。结果表明,以甜柚皮渣和白砂糖为发酵基料的最佳酒精发酵条件为：安琪酵母接种量0.107 g/m L、含糖量18°Bx、发酵温度30℃,经酒精发酵4 d,酒精度达到12.0%-13.5%vol时进入醋酸发酵;最佳醋酸发酵条件为：酒精度12.5%vol、醋酸菌接种量6%、发酵温度36℃、发酵时间9d。The waste grapefruit peel was used as the main raw material to ferment the fruit vinegar after alcohol fermentation and acetic acid fermentation process. The optimum fermentation condition was determined by the single factor experiment and the orthogonal experiment. The results showed that the best alcohol fermentation with waste grapefruit peel and sucrose fermentation-based materials was as follows： yeast inoculum size 0.107 g/m L, the sugar content of 18 °Bx, fermentation temperature 30 ℃ by the alcoholic fermentation 4 d, alcohol degree of 12.0%-13.5% vol. The best acetic acid fermentation condition was that alcohol 12.5% vol, 6% of the acetic acid bacteria inoculum size, fermentation temperature 36 ℃, fermentation time of 9 d.

关 键 词：甜柚皮渣 酒精发酵 醋酸发酵 果醋 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]