雪花梨醋酿造工艺的研究  

Research on Brewing Technology of Snow Pear Vinegar

作　　者：周平[1] 邓杰[1,2] 黄治国[1,2] 罗惠波[1,2] 卫春会[2] 汪文鹏 王洪[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]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》2017年第5期72-79,共8页China Condiment

基　　金：2015年度四川省大学生创新创业训练计划项目(201510622057);珀金埃尔默(上海)有限公司实验室共建项目(LG2013-131)

摘　　要：以雪花梨为原料,采用果酒酵母酒精发酵和醋酸菌醋酸发酵相结合的方法酿制雪花梨醋,通过单因素试验与正交试验确定了雪花梨醋的最佳发酵工艺条件。结果表明:酒精发酵的最佳发酵条件是初始糖度18%,初始pH 4.5,发酵温度28℃,酒精发酵在120h后基本结束;醋酸发酵的最佳发酵条件是初始酒度8%,接种量10%,发酵温度30℃,摇床转速120r/min,醋酸发酵在96h后基本结束,酸度达5%,最终所得雪花梨醋呈琥珀色,体态澄清透明,口味纯正,酸味柔和,具有浓郁的果香和醋香。With snow pear as raw material, snow pear vinegar is made with the method of fruit wine yeast alcohol fermentation and acetic acid bacteria acetic fermentation. Besides, the best fermentation conditions of snow pear vinegar are determined through single-factor test and orthogonal test. According to the results, the optimal fermentation conditions of snow pear vinegar through alcoholic fermentation are as follows, initial sugar content of 18%, initial pH of 4.5, fermentation temperature of 28℃ , and the alcoholic fermentation basically stops after 120 h; the optimal fermentation conditions of snow pear vinegar through acetic acid fermentation are as follows： the initial alcohol degree of 8%, inoculation amount of 10M, fermentation temperature of 30 ℃, shaking speed of 120 r/min, and acetic acid fermentation basically stops after 96 h, with the acidity reaching 5% the snow pear vinegar finally obtained is amber, looks clear and transparent, has pure taste, soft sourness and strong flavor of fruit and vinegar.

关 键 词：雪花梨 果醋 酒精发酵 醋酸发酵 工艺 

分 类 号：TS264.22[轻工技术与工程—发酵工程]