雪莲果西番莲复合果醋发酵工艺的研究

Study of fermentation process in yacon-passion fruit mixed vinegar

以雪莲果和西番莲为原料,选用葡萄酒用活性干酵母、醋酸杆菌作为发酵菌种进行液体发酵酿造雪莲果西番莲复合果醋,对酒精发酵、醋酸发酵及果醋澄清等工艺进行研究,确定最佳加工工艺参数。结果表明:酒精发酵的最佳条件为:初始糖度14%,酵母菌接种量0.012%,发酵温度28℃;醋酸发酵的最佳条件为:发酵温度34℃、酒精度8%vol、发酵时间4d、接种量4%;硅藻土用量为0.06%,澄清效果较佳,透光率可达90.5%。酿制出来的雪莲果西番莲复合果醋澄清透亮,醋味浓郁,同时具有雪莲果和西番莲的特殊清香味。

Yacon and passion fruit were selected to make fermented yacon-passion fruit mixed vinegar by dry activate wine yeast and acetobacter in liquid fermentation.The ethanol fermentation,acetic acid fermentation and fruit vinegar purification conditions were studied to determine the best process.Results showed that the best ethanol fermentation condition is initial sugar content 14%,yeast inoculum 0.012% and fermentation temperature 28℃;The best acetic acid fermentation condition is fermentation temperature 34℃,ethanol content 8%vol,fermentation period 4d,vaccination content 4%.Diatomite content 0.06% yield a good purification rate and led to a transmittance rate 90.5%.Final product of yacon-passion fruit mixed vinegar is purified with a strong vinegar smell.It has all the delightful characteristic of both yacon and passion fruit.