五味子果醋的研制

Development of schisandra fruit vinegar

以分离筛选的醋酸菌HAc-5为发酵菌种,发酵五味子干酒制备成五味子果醋。醋酸发酵于163h时达到峰值,总酸度为10.363g/100mL,醋酸的转化率为98.11%。制备成的五味子果醋色泽黄而微红,半透明,酸味醇厚丰满,微涩,具有五味子独特的药味香气,并可开发成具有保健功能性的果醋饮品。

A selected acetic bacterium HAc-5 was used to convert schisandra wine into fruit vinegar. After 163 hours fermentation, the total acidity and the acetic acid conversion rate reached 10.363 g/100 ml and 98.11%, respectively. The fruit vinegar was yellow, reddish and semitransparent, with light acerbity and particular pharmaceutical aroma of schisandra, so it can be developed into one kind of fruit vinegar of healthcare functions.