金秋梨原醋发酵方式研究

Study of the Original Vinegar Fermentation Way of Golden-autumn Pear

金秋梨在黔东南州种植面积宽,产量大,为提供梨果原醋酿造生产技术,实施饮料型梨果醋深加工利用,有效解决梨果易腐烂及梨农卖梨难的现实,特利用金秋梨资源开展原醋酿造方式对比试验。试验表明:液体发酵较半固态发酵速度快,相反,半固态发酵方式生成的乙酸量稍高。

Because Golden-autumn Pear was planted widely and has large yield in Qian Dong Nan, in order to supply the production technology of original vinegar brewing, implement beverage type pome vinegar processing, solve the problems of pome perishable and difficult selling, we used Golden-autumn Pear resources to try to develop the original vinegar brewing. The test shows ： liquid fermentation was faster than half solid-state fermentation, instead, half solid-state fermentation mode generated higher amount of acetic acid slightly.