杏皮渣酿制杏果醋工艺

Study on the Processing Technique of Making Vinegar from Apricot Bran

探讨以杏皮渣为原料的果醋生产工艺,通过单因素试验和正交试验确定杏皮渣果醋的最佳工艺参数。对LB-2001菌种、中科Asl.41、沪酿1.01 3种醋酸菌株进行筛选,筛选出最佳菌株是LB-2001,SO2含量≤30 mg/L、加入食盐的浓度为0.1%～0.15%。该工艺酿制出的杏果醋香味独特,口味纯正。

The technology for making vinegar from apricot as the raw material was inwestigated, and the optimal technological parameters for the apricot vinegar were established through single -factor and orthogonal experiments. The optimum conditions for vinegar process parameters. Screening of the three kinds of strains, forexample LB-2001; Asl. 41zhongke, 1.01 huniang. Screening out the best strain is LB-2001, SO2 concentration ≤30 mg/L, salt concentration 0.1 %-0.15 %. The process brewed apricot vinegar obtained was featured by unique flavour and genrine taste.