云南红梨醋酿造工艺的研究

Study on Brewing Technology of Yunnan Red Pear Vinegar

通过不同发酵条件及原料配比的试验研究,得到以云南红梨为原料酿制果醋的最佳工艺条件为:酒精浓度5.67 g/100 mL,醋酸发酵温度33℃,醋母接种量为7%,发酵时间288 h,醋酸浓度达到5.86 g/100 mL。按此工艺制得的云南红梨果醋外观呈淡金黄色,具有云南红梨特有的香味,口味醇香柔和,外观澄清透明,无沉淀,无悬浮,可溶性固形物含量不低于8%,酸度(以醋酸计)不低于4.0%,还原糖(以葡萄糖计)不低于0.85%,微生物指标符合国家食醋卫生标准。

According to the studies with different fermentation conditions and material blending ration,the optical technological condition of brewing Yunnan red pear vinegar was obtained,alcohol concentration was 5.67 g/100 mL,the temperature of acetic acid fermentation was 33 ℃,inoculation amaunt of acetic acid was 7%,fermentation time was 288 h,acetic acid concentration could reach to 5.86 g/100 mL.The product showed light staphylococcus color,had specific aroma of Yunnan red pear,mellow flavor,clear and transparent appearance,no sediment and suspension,the soluble solids content was not less than 8%,acidity was not less than 4%（acetic acid）,reducing sugar content was higher than 0.85%（glacose）,microbiological index met the requirements of national hygienic standard of vinegar.