葡萄果醋发酵饮料工艺条件的研究

Research on fermentation process of grape vinegar drink

以玉米、麸皮为主要原料,经酒精发酵后加入葡萄皮渣进行醋酸发酵制得葡萄果醋,再经调配,制成风味独特的葡萄果醋饮料。通过单因素实验、正交试验,优化了工艺条件和配方。结果表明,以玉米、麸皮汁为发酵基料(基料糖含量为12°Bx,pH4.5)的酒精发酵条件为:酵母接种量10%、发酵温度30℃,经酒精发酵3d,酒精体积分数达到6%时进入醋酸发酵;醋酸发酵条件为:葡萄皮渣与玉米和麸皮的质量比为1∶2、糖含量3°Bx、醋酸菌接种量10%、发酵温度30℃、发酵5d。葡萄果醋发酵饮料配方为:葡萄果醋12%、柠檬酸0.2%、蔗糖10%。

After alcoholic fermentation, corn and wheat bran were mixed with grape skin residue and subjected to acetic acid fermentation to give grape vinegar, which was then formulated to make a grape vinegar drink with unique flavour. The process and formula were optimized through single-factor and orthogonal tests. The results were as follows： the juice from corn and wheat bran was used as the base（ 12°Brix, pH 4.5） and subjected to alcoholic fermentation with 10% inoculum of yeast at 30℃ for 3 d; when the alcohol volume fraction reached 6%, acetic acid fermentation started （3°Brix, inoculum of acetic acid bacteria 10%, 30℃ and 5 d）. The formula of the drink was grape vinegar 12%, citric acid 0.2% and sugar 10%.