山芹菜金翠香梨混合果醋酿造工艺的研究  

Study on the Brewing Technology of Spuriopimpinella brachycarpa-Jincuixiang Pear Vinegar

作　　者：孙天利 程楚怡 杨涔 张晗 王虹玲[1] SUN Tian-li;CHENG Chu-yi;YANG Cen;ZHANG Han;WANG Hong-ling(College of Life Engineering,Shenyang Institute of Technology,Fushun 113122,China)

机构地区：[1]沈阳工学院生命工程学院,辽宁抚顺113122

出　　处：《中国调味品》2022年第9期101-105,共5页China Condiment

基　　金：2021年沈阳工学院教学改革研究项目(XJJG2021086,XJJG2021093)。

摘　　要：以山芹菜和金翠香梨为主要原料,在单因素试验的基础上,采用响应面法优化山芹菜金翠香梨混合果醋的酿造工艺条件。结果表明,山芹菜金翠香梨混合果醋的最佳酿造条件为:醋酸菌添加量0.4 g/L、发酵温度32℃、果蔬汁配比(梨汁∶山芹菜汁)4∶1、发酵时间10 d。以此条件酿造的山芹菜金翠香梨混合果醋的总酸含量为5.97 g/dL,果醋色泽为淡棕色,醋体澄清透亮,醋香浓郁,风味独特,微生物指标符合国家标准。With Spuriopimpinella brachycarpa and Jincuixiang pear as the raw materials,the response surface methodology is used to optimize the brewing technology conditions of S.brachycarpa-Jincuixiang pear vinegar(S-J vinegar)on the basis of single factor experiment.The results show that the optimal brewing conditions of S-J vinegar are as follows:the additive amount of acetic acid bacteria is 0.4 g/L,the fermentation temperature is 32℃,the fruit juice-vegetable juice ratio(Jincuixiang pear juice∶S.brachycarpa juice)is 4∶1,the fermentation time is 10 d.The total acid content of S-J vinegar brewed under such conditions is 5.97 g/dL.The vinegar is light brown and transparent with strong aroma.The vinegar flavor is unique,and the microbial indicators meet the national standards.

关 键 词：山芹菜 金翠香梨 醋 总酸 响应面 

分 类 号：TS264.2[轻工技术与工程—发酵工程]