番茄醋发酵工艺研究  

Study on Fermentation Process of Tomato Vinegar

作　　者：徐丹[1] 张宝善[1,2] 李亚婷[1] 洪云鹤 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710119 [2]陕西省果蔬深加工研究中心,陕西西安710119

出　　处：《安徽农业科学》2017年第8期93-97,共5页Journal of Anhui Agricultural Sciences

摘　　要：[目的]优化番茄醋的生产工艺。[方法]以番茄为主要原料,经过酒精发酵和醋酸发酵产生番茄醋,通过单因素和正交试验对番茄醋的酒精发酵、醋酸发酵生产工艺参数进行优化。[结果]试验表明,酒精发酵在初始含糖量15%、酵母菌接种量0.03%、发酵温度28℃、初始pH 4.0的条件下,酒精度可达到8.2%。醋酸发酵在温度32℃、醋酸菌接种量8%、初始酒精度为7%(V/V)、醋酸发酵pH3.5条件下,醋酸含量达到59.36 g/L。在此条件下,经过澄清调配后可获得呈浅黄色、口味酸甜醇厚、品质优良的番茄醋。[结论]研究可为番茄的深加工提供参考。[Objective] To optimize the production process of tomato vinegar.[Method]Using tomato as the main raw material to produce tomato vinegar through alcoholic fermentation and acetic fermentation,and to optimize the alcoholic fermentation and acetic fermentation production process parameters by single factor and orthogonal test.[Result] The tests showed that when alcoholic fermentation was under conditions of initial sugar 15%,inoculation amount of yeast 0.03%,fermentation temperature 28 ℃,initial pH 4,alcohol could reach 8.2%.And when acetic fermentation was under conditions of temperature 32 ℃,inoculation amount of acetic bacteria 8%,initial alcohol 7%（V/V）,initial pH3.5,acetic could up to 59.36 g/L.Under the above conditions,after cleaning and allocating,light yellow,sweet and mellow taste and good quality of tomato vinegar was obtained.[Conclusion] The study can provide reference for deep-processing of tomato.

关 键 词：番茄 番茄醋 酒精发酵 醋酸发酵 

分 类 号：S641.2[农业科学—蔬菜学]