酵母固定化与醋酸菌发酵生产苹果醋工艺的研究

Studies on the process of apple vinegar with immobilized yeast and Acetobacter

以新鲜苹果为原料,研究了海藻酸钙固定活性干酵母与醋酸菌发酵生产苹果醋的工艺技术。结果表明,苹果破碎时用0.1%柠檬酸和0.1%异VC进行护色,接种0.5%固定化活性干酵母在20℃～25℃发酵至高泡期,经糖分调整至潜在糖度18°Bx,再经二次发酵至酒精度8.5%,接种醋酸菌10%,28℃～32℃发酵4d,即可得到醋酸含量7.0g/100mL、糖度1.0°Bx,具有浓郁苹果香气、清亮透明、口感微甜的苹果醋。

The technological process of apple vinegar produced by calcium alginate-immobilized active dried yeast and Acetobacter was investigated in the study. The optimal process conditions were obtained as followed： 0.1% citric acid and 0.1% D-isoascorbate was added to protect color during apple juice extracting, inoculation amount of immobilized active dried yeast was 0.5% and fermented at 20℃-25 ℃, potential sugar content was increased to 18°Bx by adding sugars, and 8.5% of alcohol degree in raw cider was obtained after the second fermentation. Apple vinegar was produced after inoculated 10.0% acetic acid bacteria and fermented at 28℃-32℃ for about 4 days. The total acid of vinegar reached 7.0 g/100ml and the sugar amount could drop to 1.0°Bx. The product were transparent and slight sweet, and had heavy apple flavor.