红毛丹山楂复合果醋的发酵工艺研究  

Study on Fermentation Technology of Rambutan Hawthorn Complex Fruit Vinegar

作　　者：李晓雷 王莹 杨青青 陈权权 LI Xiaolei;WANG Ying;YANG Qingqing;CHEN Quanquan(School of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450000,China;Autobio Diagnostics Co.,Ltd.,Zhengzhou 450000,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450000 [2]郑州安图生物工程股份有限公司,河南郑州450000

出　　处：《现代食品》2024年第16期99-103,107,共6页Modern Food

摘　　要：本研究以鲜红毛丹、山楂为原料,经过酒精发酵和醋酸发酵酿造红毛丹山楂复合果醋。通过正交L9(33)试验确定酒精发酵最佳工艺条件为:红毛丹汁与山楂汁体积比1∶2,初始糖度18°Bx,酵母接种量0.15%。醋酸发酵最佳工艺条件为:发酵温度30℃,醋酸菌接种量6%,发酵时间10天。在此工艺条件下,得到的果醋光泽鲜亮、果香浓郁、口感柔和,总酸为5.25 g·dL^(-1),感官评分为87.6,可溶性固形物含量为4%。In this study,the rambutan and hawthorn compound fruit vinegar is brewed by alcohol fermentation and acetic acid fermentation using fresh rambutan and hawthorn as the raw materials.Through orthogonal L9(33)design,the optimum fermentation conditions were as follows:the complex ratio of rambutan juice and hawthorn juice was 1∶2,the initial sugar content was 18%,and the yeast inoculated amount was 0.15%.The optimum conditions of acetic acid fermentation were:the fermentation temperature is 30℃ the inoculation amount of acetic acid bacteria 6%,fermentation time 10 d.Under the conditions of this process,the fruit vinegar was bright in color,rich in flavor and soft in taste,with total acid of 5.25 g·dL^(-1),sensory score of 87.6 and soluble solid content of 4%.

关 键 词：红毛丹 山楂 复合果醋 发酵工艺 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]