杏皮渣酿制杏果醋饮料的工艺研究

Study on the Processing Technique of Making Vinegar from Apricot Bran

研究了以杏皮渣为原料的果醋饮料生产工艺,确定了酿制杏皮渣果醋的最佳工艺参数。筛选出最佳醋酸菌是LB-2001,果醋酿制过程中添加剂SO2含量≤30 mg/L,醋酸发酵结束后,加入食盐的浓度为1.0‰～1.5‰,采用115℃/2 min超高温瞬时杀菌。用此工艺酿制出的杏果醋饮料香味独特,口味纯正。

The technology of making vinegar from apricot as the raw material was inwestigated,and the optimum technological parameters of the apricot vinegar were established through single-factor and orthogonal experiments. Screening the three kinds of strains, the best strain is LB-2001, SO2 concentration ≤ 30 mg/L, salt concentration 1.0%o-1.5‰, sterilization using immediate set 115 ℃/2 min. The process brewed apricot vinegar obtained was featured by unique flavour and genrine taste.