杨梅果醋发酵工艺研究

Study on fermentation technology for red bayberry vinegar

以杨梅为原料,采用表面静止发酵方式,先后经过酒精发酵和醋酸发酵制得杨梅醋。在醋酸发酵过程中,通过单因素实验和正交实验,确定了果醋发酵的最佳工艺参数。实验结果表明,最佳醋酸发酵条件为:温度为26℃、接种量为6%、装液量为200ml/L,酒精度为5%时醋酸菌的转酸率最高。参考醋酸发酵过程中花色苷浓度的变化趋势,选择最佳发酵周期为10d。

By the method of surface static fermentation, red bayberry was used as the raw material to make red bayberry vinegar through alcoholic fermentation and acetic acid fermentation in succession. In the process of acetic acid fermentation, the optimum technological conditions of the vinegar were further determined through the single-factor and orthogonal tests. The results showed that the maximum acid production rate could be achieved on the conditions of 26℃, 6% inoculum, 200ml/L volume of medium and 5% alcohol content. Using the concentration of anthocyanin during acetic acid fermentation as a reference, the optimal fermentation period was chosen as 10 d.