桤叶唐棣-蓝莓复合果醋的研制  

Preparation of compound fruit vinegar of Saskatoon berry and blueberry

作　　者：张卓睿[1] 鲍虞园 姜贵全[1] 毛迪锐[1] ZHANG Zhuorui BAO Yuyuan JIANG Guiquan MAO Dirui(College of Forestry, Beihua UniversitY, Jilin 132013, China)

机构地区：[1]北华大学林学院,吉林吉林132013

出　　处：《中国酿造》2016年第11期181-185,共5页China Brewing

基　　金：吉林市科技计划项目(201454021;2015431015)

摘　　要：以桤叶唐棣、蓝莓为主要原料,对桤叶唐棣蓝莓复合果醋的生产工艺进行了研究。通过单因素试验分析,确定桤叶唐棣和蓝莓适宜质量比为1∶2;通过正交试验分析,得到酒精发酵的最佳条件为初始糖度18%,酵母接种量0.10%,发酵温度28℃,发酵时间6 d,在此条件下酒精度可达9.4%vol;由响应面试验确定醋酸发酵的最佳工艺条件为初始酒精度7%vol,发酵温度30℃,醋酸菌接种量为12%,此条件下发酵所得的复合果醋中总酸含量可达5.33 g/100 mL。Using Saskatoon berry （Amelanchier alnifolia Nutt） and blueberry as raw material, the production technology of Saskatoon berry and blueberry fruit vinegar was investigated. Single factor experiments results showed that the optimal mass ratio of Saskatoon berry and blueberry was 1：2. The optimum alcoholic fermentation conditions were determined by orthogonal experiments as follows： initial sugar concentration 18%, yeast inoculum 0.10%, fermentation temperature 28 ~C and time 6 d, the alcohol content reached 9.4%vol in the condition. According to the response surface methodology, the optimal conditions of acetic acid fermentation were determined： initial alcohol content 7%vol, fermentation temperature 30 ~C, acetic acid bacteria inoculum 12%. Under these conditions, the total acid content of the compound fruit vinegar was 5.33 g/100 ml.

关 键 词：桤叶唐棣 蓝莓 果醋 响应面 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]