三华李-木瓜复合果醋的发酵工艺研究  

Research on Fermentation Technology of Sanhua Plum-papaya Compound Fruit Vinegar

作　　者：苏彩荣 余森艳 黎兰明 李秀秀 覃瑶双 农天霸 SU Cairong;YU Senyan;LI Lanming;LI Xiuxiu;QIN Yaoshuang;NONG Tianba(College of Chemical and Biological Engineering,Guangxi Minzu Normal University,Chongzuo,Guangxi 532200,China)

机构地区：[1]广西民族师范学院化学与生物工程学院,广西崇左532200

出　　处：《农产品加工》2024年第7期47-51,共5页Farm Products Processing

基　　金：2022年国家级大学生创新创业训练计划项目(202210604046);2019年度广西民族师范学院科研经费资助项目(2019FG007)。

摘　　要：以三华李和木瓜为主要原料,对三华李-木瓜复合果醋的发酵工艺进行优化研究。通过单因素试验探究初始酒精度、果醋菌添加量、发酵温度和发酵时间对复合果醋发酵的影响,在此基础上以总酸为响应值,采用Box-benhnken响应面法进一步优化醋酸发酵工艺。结果表明,三华李-木瓜复合果醋的最佳发酵工艺条件为初始酒精度9%(V/V),果醋菌添加量3%,发酵温度34℃,发酵时间11 d。在此工艺条件下,三华李-木瓜复合果醋的总酸含量达5.17 g/100 mL,果醋外观呈棕红色,澄清透亮、酸味柔和、风味独特。The fermentation technology of Sanhua plum and papaya compound vinegar was studied with Sanhua plum and papaya as main raw materials.The effects of initial alcohol content,adding amount of fruit vinegar bacteria,fermentation temperature and fermentation time on the fermentation of compound fruit vinegar were investigated by single factor test.On this basis,the total acid was taken as the response value,and the Box-benhnken response surface method was used to further optimize the acetic acid fermentation process.The results showed that the optimum fermentation conditions of Sanhua plum-papaya complex vinegar were as follows:initial alcohol content 9%(V/V),addition of vinegar bacteria 3%,fermentation temperature 34℃,fermentation time 11 days.Under this technological condition,the total acid content of Sanhua plum-papaya composite vinegar was 5.17 g/100 mL,and the vinegar was brownish red in appearance,clear and transparent,with soft sour taste and unique flavor.

关 键 词：三华李 木瓜 复合果醋 响应面法 醋酸发酵 

分 类 号：TS264.22[轻工技术与工程—发酵工程]