莱阳梨果醋酿造工艺研究

Study on brewing technology of fruit vinegar made from Laiyang pear

以莱阳梨、糯米为主要原料,采用二段式液固两相发酵法,酿造莱阳梨果醋。实验得到最适醋酸发酵条件为:温度33℃～36℃,酒精浓度6.5%,pH值5.5,接种量10%,发酵时间144h。成品呈琥珀色,透明无沉淀,有浓郁的果香和醋香。

Laiyang pear and polished glutinous rice were used to produce health-care fruit vinegar with the two-phase liquid-solid state fermentation. The optimum acetic acid fermentation conditions were： temperature 33℃-36℃, alcohol content 6.5%, pH 5.5, inoculum 10%, fermentation time 144 h. The end product was amber and transparent, with bull-bodied fruit and vinegar flagrance and proved to be natural nutritious fruit vinegar.