菠萝皮渣与甘蔗糖蜜复合发酵酿制果醋的研究  

Study on the Compound Fermentation of Pineapple Pomace and Sugarcane Molasses to Produce Fruit Vinegar

作　　者：孔凡利[1] 董斌[1] 刘传和[2] 刘后伟[1] 李宝玉[1] 林丹琼[1] 邝瑞彬[2] Kong Fanli;Dong Bin;Liu Chuanhe;Liu Houwei;Li Baoyu;Lin Danqiong;Kuang Ruibin(Guangdong AIB Polytechnic College,Guangzhou 510507,China;Institute of Fruit Tree Research of Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China)

机构地区：[1]广东农工商职业技术学院,广东广州510507 [2]广东省农业科学院果树研究所,广东广州510640

出　　处：《现代食品》2020年第12期89-91,共3页Modern Food

基　　金：2019年“攀登计划”广东大学生科技创新培育专项项目(编号:pdjh2019b0796);2017年广东农工商职业技术学院校级科研项目(编号:xyzd1705)。

摘　　要：以菠萝皮渣和甘蔗糖蜜为原料,在单因素实验的基础上,采用正交实验优化得出最佳工艺:醋酸菌接种量0.3 g·L^-1,发酵天数8 d,酒精度9%vol;在该工艺条件下,果醋醋酸含量为3.485 g·L^-1,产品呈浅黄色透明,醋香味明显,有固有的菠萝风味,醋味柔和醇正。Using Pineapple pomace and sugar cane molasses as raw materials,on the basis of single factor experiment,the optimum technology was obtained by orthogonal experiment:the inoculation amount of acetobacter was 0.3 g·L^-1,fermentation time 8 days,alcohol content 9%VOL,the content of fruit acetic acid was 3.485 g·L^-1,product color light yellow transparent,the flavor has obvious vinegar flavor and inherent pineapple flavor,vinegar flavor soft alcohol.

关 键 词：菠萝皮渣 甘蔗糖蜜 果醋发酵 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]