菠萝发酵果醋生产工艺的研究

Study on fermentation technology of pineapple vinegar

以菠萝为原料,在酵母菌ZK-1和醋酸菌AS1.01的先后作用下发酵制备营养丰富的风味保健醋。通过单因素试验和正交试验确定最佳发酵工艺条件。试验表明:果胶酶添加量为200mg/L时,菠萝出汁率最高。酒精发酵控制在初始糖度为16°Bx,接种量11%,温度18℃。醋酸发酵的初始酒精度为12%,接种量12%,温度29℃,得到一种营养丰富、酸甜适口,具有浓郁菠萝香味,稳定性较好的果醋。

In this article, pineapples were used as main material, sacch ZK-1 and Aceto Ab1. 01 as starter for fruit vinegar. The optimal fermentation conditions were obtained through single factors and orthogonal experiments. The experiments indicated that the best pectinase amount was 200 mg/L. The optimum combinations for alcohol fermentation were 16°Bx of suger concentration, 18 ℃ of fermention temperature, and 11% of inoculums volume,respectively. The optimal acetic acid fermentation conditions were 12% of initial alcohol degree, 12% of inoculums volume, and 29 ℃ of fermention temperature, respectively, by which a new type of pineapple vinegar, which was nourishing, tasted delicious, with full pineapple flavor, could be obtained.