沙棘番茄复合果醋的工艺研究  

The research of Hippophae rhamnoides and Solanum lycopersicum composite fruit vinegar's fermentation technology

作　　者：黄帆[1] 侯正杰 李雅茹[1] Xu Nv Huang Fan;Hou Zhengjie;Li Yaru(College of Food Science and Engineering,Shanxi Agricultural University,Shanxi,Taigu,030801, China)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《山西农经》2017年第13期54-58,共5页Shanxi Agricultural Economy

摘　　要：本实验是以沙棘和番茄为原材料,探究了沙棘番茄复合果醋的制作工艺。采用了液态发酵的方法来生产复合果醋,通过单因素实验和正交实验对酒精发酵与醋酸发酵过程进行了优化,确定了最优发酵条件。即酒精发酵的发酵温度为30℃,初始pH为3.9,初始糖度为19°Bx。醋酸发酵初始酒精度为6%,醋酸菌的接种量为9%,初始pH为5.5。In this paper,Hippophae rhamnoides and Solanum lycopersicum were used as raw materials to explore the production technology of Hippophae rhamnoides and Solanum lycopersicum composite fruit vinegar.The method of liquid-state fermentation was used to produce composite fruit vinegar.The process of alcohol fermentatio and acetic fermentation was optimized by single factor experiment and orthogonal experiment,and the optimum conditions of fermentation were determined.The optimum conditions for the alcohol fermentation is temperature of30℃,pH of3.9,sugar content of19?BX.The optimum conditions for acetic fermentation is alcohol of6%,vinegar organism inoculation amount of9%,pH of5.5.

关 键 词：沙棘 番茄 复合果醋 工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]