南瓜保健醋的开发研究

Development of pumpkin healthy vinegar

以南瓜为原料,对南瓜保健醋的发酵工艺进行了试验研究。酶法提取南瓜汁的最佳工艺条件为:加酶量为70 mg/L,pH值为5.5,温度为50℃和时间为1 h。以南瓜汁为原料制醋的最佳工艺条件为:在糖度为20%的南瓜汁中接入0.3×10^(-2)g/g活化后的酵母菌,在30℃下培养。然后接入10%的醋酸菌,32℃的条件下发酵40 d。

The pumpkin is used as the raw material. Through orthogonal test of enzymatic hydrolysis the rusult showed that enzyme amount was 70 mg/L, pH value 5.5 and temprature 50℃ ,the time was lh. The optimal fermentation conditions were：0.3 × 10^-2 g/g saccharo- mycetes were added to pumpkin juice with 20% sugar content, which was fermented in 30℃. Then 10% acetobacter rancens was added, fermented in 32 ℃ for 40 d.