红姑娘果醋表面发酵法工艺的研究

Study on the superficial fermentation of Physalis alkekengi var.franchetii fruit vinegar

红姑娘营养丰富,有很高的药用价值和保健功能。以红姑娘为原料,采用表面法发酵,通过选果、清洗、榨汁、澄清、调整成分、酒精发酵、醋酸发酵、过滤、加热、灭菌和调配等工序制成风味独特、营养保健的红姑娘果醋。成品呈淡黄色,具有红姑娘特有的风味,酸味柔和、口感浓厚,总酸为5.6 g/dL,残糖约为1%,酒精度为0.9%(体积分数)。

Physalis alkekengi var. franchetii is rich in nutrition. It has a great medical value and health -care function. With superficial fermentation, after a whole process of selecting, cleaning, squeezing, clarification, alcohol fermentation, acetic acid fermentation, filtration, heating, sterilization and mixing etc. Physalis alkekengi var. franchetii is converted into nutritional fruit vinegar with a special flavor. The final product has a light - yellow color, and it has a special thicker sour taste. Among all the ingredients, its total acid takes up 5.6 g/dL, remained sugar takes up 1% and alcohol content（volume） takes up 0.9%.