桑果醋发酵工艺研究

Research on fermentation technology of mulberry fruit vinegar

以桑果、糯米为原料,采用液态发酵法,酿制风味独特、营养丰富的桑果醋。通过对桑果汁压榨、浸提、澄清和酒精发酵、醋酸发酵等工艺的研究,确定桑果汁酶解澄清的最佳方案是:果胶酶添加量为0.035%、淀粉酶0.014%、明胶0.018%、硅溶胶0.018%;确定主要工艺参数为:酒精发酵阶段桑果清汁:糯米糖化醪=2:1,接种量5%,25℃发酵72h,酒精浓度6.0%,醋酸发酵阶段温度为33℃￣35℃,接种量6.0%,起始pH6.0,500mL三角瓶装液量100mL,在转速140r/min条件下振荡培养72h左右,得到的成品醋酸度适宜,口感、风味良好。

Using mulberry fruit and glutinous rice as raw materials, the nutritious and special flavored mulberry fruit vinegar was produced by liquid state fermentation. After studying the squeezing, extraction, clarification, alcohol fermentation, acetic fermentation and other main craft of mulberry fruit juice, the optimal enzymatic hydrolysis clarification method was determined: the addition of pectic enzyme 0.035%, amylase 0.014%, glutin 0.018%, and silicon sol 0.018%. The main processing parameters were that: the ratio of clarify mulberry bruit juice to glutinous rice mash 2:1, the inoculum 5.0%, temperature at 25 for 72 h, the content of alcohol 6.0% during alcohol fermentation; the temperature at 33~35, the inoculum 6.0%, the initial pH 6.0, 100 mL culture in 500mL shake-flask at 140 r/min for 72 h during acetic fermentation. The finished vinegar has appropriate acidity and nice taste and flavor.