枸杞果醋加工工艺研究

Study on the Processing Technique of Chinese Wolfberry Vinegar

[目的]为科学利用枸杞提供依据。[方法]以枸杞鲜果为原料,经液态深层发酵,即酒精发酵和醋酸发酵制造果醋饮品,并对发酵工艺参数进行优化。[结果]酒精发酵周期为6 d,醋酸发酵周期为9 d。经过正交试验确定酒精发酵最佳工艺组合为:糖含量12%,酵母接种量0.2%,发酵温度30℃;醋酸发酵最佳工艺组合为:初始酒度6%,发酵温度30℃,摇床转速180 r/min。经发酵后熟、过滤澄清、灭菌装瓶后可酿制出色泽紫红、果香突出、品味柔和的高档次枸杞保健果醋。[结论]经该工艺制得的枸杞果醋风味纯正,并具有水果香味,是一种价值较高的营养保健型饮品。

[Objective] The basis for the scientific utilization of Chinese wolfberry was provided through the experiment.[Method] The Chinese wolfberry vinegar was made with the submerged fermentation and the technical index of its preparation was optimized through research.[Results] The cycle time of alcohol fermentation was 6 days and the acetic fermentation,9 days.The result from the orthgonal experiment indicated that the optimal processing technology of alcohol fermentation was that the sugar concentration was 12%;the yeast,0.2% and the fermentation temperature was 30 ℃.The optimal processing technology of acetic acid fermentation was that the alcohol content was 6%,the fermentation temperature was 30 ℃ and the shaker speed was 180 r/min.The fruit vinegar had a good flavor with fruit aroma and was a kind of health fruit vinegar.[Conclusion] The vinegar prepared with the technique was with good taste and fruit smell and was high valuable healthy products.