珍珠梅果醋的工艺研究

Study on fruit vinegar production by Sorbaria kirilowii

以云南珍珠梅为原料,沪酿1．41醋酸菌为菌种,经液态深层发酵酿制珍珠梅果醋。分析了温度、接种量、初始酸度、初始酒精度对醋酸发酵的影响,结果表明,珍珠梅果醋酿制的最佳工艺参数为温度32℃,接种量11%(v/v),初始酸度1．8g/100mL(以醋酸计),初始酒精度5．0%(v/v),发酵率达到84．8%。建立了相关方程Y=3．524-3．16X_1~2+1．500X_2~2-0．267X_3+0．567X_4,复相关系数R^2=0．941,醋酸菌在发酵第7d达到对数生长期;酿制出来的珍珠梅果醋经澄清化处理颜色金黄、澄清透亮、醋味浓郁,同时具有珍珠梅的特殊风味。

The Sorbaria kirilowii vinegar was fermented using Sorbaria kirilowii as raw material and Acetobacter AS1.41 as the strain. The effect of acetic fermentation was analyzed by fermentation temperature, Acetobacter inoculums amount, initial total acidity （calculated by acetic acid） and initial alcohol degree. The optimum parameters were： temperature 32℃, inoculums amount （v/v） 11%, 1.8 g/100 ml initial total acidity （calculated by acetic acid） 1.8 g/100 ml and initial alcohol degree （v/v） 4.7%. Results showed that the fermentation rate was up to 84.8%. Related regression equation was Y=3.524-3.16X1^3＋l.500X2^2-0.267X3＋0.567X4, R2 is up to 0.941. The number of Acetobacter goes to logarithmic growth period in seventh day at the optimized fermentation conditions. After clarification, the product has a golden color, lucidus, dense acetic acid aroma and special flavor of Sorbafia kinlowii.