多菌种混合发酵木瓜保健果醋工艺研究

Study on mixed fermentation of Chaenomeles sinensis fruit vinegar by multi-microorganisms

以木瓜、萌芽米为主原料,经过酒精发酵,乳酸发酵,和醋酸发酵,制取木瓜复合保健果醋。利用红曲霉和黑曲霉生长过程中产生的淀粉酶、糖化酶等活性酶进行糖化处理,提高原料利用率的同时引入了功能性物质莫纳克林K,添加适量的乳酸菌加速了发酵的进行,同时增加了果醋中不挥发酸的含量,结果表明,将木瓜和萌芽米按3∶5的比例混合,生产出来的果醋具有浓郁的果醋味,酸甜适度,色泽透明。

The fruit vinegar with healthy function is produced by using Chaenomeles sinensis and germinated rice as raw materials after alcohol fermentation,lactic acid fermentation and acetic fermentation.Using the cellulase,amylase and saccharify enzyme which were produced in Monascus and Aspergillus niger＇s growing process,the functional Monacolin K was introduced and the utilization rate of raw materials was increased.The contents of nonvolatile acids in the product was increased and the fermentation process was accelerated by introducing a proper quantity of lactic acid bacteria.The result showed that Chaenomeles sinensis and germinated rice were mixed by 3∶5 fermented into the compound fruit vinegar which had a unique flavor and good taste with bright color high acidity.