发酵型橄榄果醋的研制  

Development of Fermented Olive Vinegar

作　　者：黄星源 黄星才 周灿辉 刘功良[3] 姚建华 费永涛 陈志成 HUANG Xingyuan;HUANG Xingcai;ZHOU Canhui;Liu Gongliang;YAO Jianhua;FEI Yongtao;CHEN Zhicheng(Guangdong Xingyao Biotechnology Co.,Ltd.,Yu'nan 527199,Guangdong,China;Guangdong Brunbi Winery Co.,Ltd.,Yu'nan 527199,Guangdong,China;College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China)

机构地区：[1]广东星耀生物科技有限公司,广东郁南527199 [2]云浮市德才创新农业科技有限公司,广东郁南527199 [3]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《酿酒》2022年第5期114-118,共5页Liquor Making

基　　金：云浮市2020年省科技专项资金(“大专项+任务清单”)项目补助专项资金-锡兰橄榄种植加工产业关键技术应用推广及农业科技示范村建设,资金下达文件及文号粤财科教[2020]57号。

摘　　要：以广东云浮郁南县优质锡兰橄榄干果为原料,用破碎机进行破碎处理,然后加入甘草片和耐高温α-淀粉酶在糖化锅中煮沸并保温5 h,降温至80℃时加入高温酶进行高温提取24 h,最后降温至29℃时加入低温果胶酶、橄榄酒、醋酸菌驯化种子液和红茶菌进行醋酸发酵,发酵完成后再存放1个月左右,最后将果渣分离出来并且加未烘烤橡木片、食盐和食品级乳酸进行陈酿2个月,经澄清,调配,二次均质,杀菌过滤即得呈呈浅黄色,具有橄榄果醋特有的果香,柔和爽口,澄清度高、稳定性强、营养成分和活性成分含量高的橄榄果醋。The high-quality mature dried Ceylon Olive in Yunfu Yunan County of Guangdong Province was used as raw material,was crushed by a crusher,then added liquorice tablets and high-temperature resistant amylase and boiled in a saccharifying pot and kept warm for 5 hours,when the temperature was lowered to 80℃,high temperature enzyme was added for 24 hours,then low temperature pectinase,olive wine,Acetobacter acclimated seed liquor and Kombucha were added for acetic acid fermentation when the temperature was finally lowered to 29℃,after fermentation,the fruit residue was stored for 1 month or so,then separated and aged for 2 months with unroasted oak chips,salt and food-grade lactic acid,olive Fruit Vinegar has the unique aroma of olive fruit vinegar,soft and refreshing,high clarity,strong stability,high content of nutrients and active ingredients olive fruit vinegar.

关 键 词：锡兰橄榄干果 高低温温酶解 醋酸发酵 橄榄果醋 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]